I replaced the carob and coconut oil with mint and tahini, and got a very refreshing, sweet, icy treat. I also used dates to sweeten instead of agave.
Dates, to taste
Couple of drops of peppermint essence
Pinch of sea salt
Chopped macadamia nuts
In a blender or food processor, process the coconut butter, tahini (roughly equal quantities), dates, peppermint essence and a pinch of salt, until they're smooth. Process in enough water to make a smooth, fairly runny sauce.
Cut the banana into slices, then, using a fork, dip each banana slice into the sauce, then coat in the chopped nuts. Lay out onto a tray and freeze.