2 bananas (large)
150mL almond milk (unsweetened)
1-2 tbsp vanilla cashew butter (can substitute with any other type of nut butter you have, but this one is particularly tasty)
Dried white mulberries
Peel, slice and freeze bananas for a few hours, or overnight.
Once frozen, combine the banana with the almond milk and cashew butter and purée until smooth.
Add toppings to serve.