Prep the bananas at least a day ahead. I recommend peeling them, cutting them into small pieces, putting the pieces into plastic bag(s) and popping them into the freezer — that way the bananas freeze quicker and are easier to blend.

When the bananas are frozen, take them out and put them into a blender or food processor.

Add the matcha, maple syrup and plant milk. Blend until the mixture is smooth.

Taste the mixture to make sure it's sweet enough for you.

Put the mixture into a plastic container, smooth the surface and seal. Freeze for 24 hours.

In a saucepan over medium heat, whisk together the chocolate powder and sugar until the sugar has melted and blended with the chocolate powder.

Add the water and Himalayan salt. Continue whisking to make sure nothing gets stuck on the bottom.

Boil for 3–4 minutes while mixing.

Take it off the heat, stir in the vanilla and let it cool. The syrup will still be quite thin, but it thickens up as it cools.

Put it into a jar and store in the refrigerator.