1. Wash the Slendier sheets thoroughly with warm water. Place the sheets between paper towels to dry and set aside.
2. Put a few tablespoons of organic cacao powder in a clean container with a lid.
3. Arrange sheets in 1 layer on a plate and drizzle with dark agave syrup. Spread and rub the syrup in with clean hands then flip and do the same to the other side.
4. Add the sheets to the container of cacao powder, put the lid on and shake so the sheets get coated with cacao.
5. Place the cacao coated sheets on a serving plate with a few slices of banana and a sprinkling of crushed cashew nuts.

Yoshiko has a life-long passion for food and strongly believes that we really are what we eat. For nearly 20 years, she has been sharing her knowledge of cooking and the food industry as a cooking teacher in both Japan and Australia. She is an author of internationally published books Cooking with Soy & Japanese Superfoods, and runs cooking classes using Japanese superfoods in Bondi Junction, Sydney.

Check out her cooking class and blog www.cookingwithyoshiko.com

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