Here's a scrumptious sundae topped with hot fudge and crunchy chopped peanuts!
In a small sauce pan, whisk together the coconut milk, cacao powder, coconut sugar, arrowroot flour, and sea salt over medium heat. Whisk constantly so the mixture doesn't burn. Once it starts to bubble, turn the heat to low and whisk constantly until it becomes darker and thicker. The whole process should take about 4 to 5 minutes. Remove the pot from the heat and set aside the hot fudge. It will stay gooey and warm until you're done making the banana ice cream.
Break up your frozen banana slices into smaller chunks and place in a food processor or a high-powered blender. Add in the vanilla powder or the inside of a vanilla bean and combine until it looks like soft serve ice cream.
If you're using a blender, you may need to add a small amount of nondairy milk to get it moving, or if you have a Vitamix you can use the baton to gently push the bananas closer to the blades while it's running. Just be careful not to push too hard. Whichever method you're using, you'll need to stop the machine and push the bananas off the sides every few seconds to get it combined.
Add banana ice cream to a serving dish and pour on hot fudge sauce as desired. Top with peanuts and eat immediately!