Peel the bananas and cut them lengthwise. Stir the carob powder with water and the beet syrup until a spreadable amount is obtained. Brush the banana halves with the carob mixture.
Whip the whipped cream until stiff and mound around the bananas. Soak the dried mango slices in 1 cup of water for 15 minutes and mash with the soaking water and pour over the bananas.
Sprinkle everything with chufas nuts and acerola powder and garnish with the flowers of the nasturtium.
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