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["For the CRUNCH: Line a baking sheet with baking paper and set aside.
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Place the sugar and oil in a small pan and cook over medium heat, until the sugar is completely dissolved and the mixture is brown (ish), not necessary boiling, but if you dip a wooden spoon in it you should see bubbles appearing on the spoon sides.
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Add the pecans and buckwheat, stir to coat and transfer the mixture immediately onto the baking sheet, spreading it evenly.
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Set aside and make the chocolate sauce. Once the crunch has cooled down (about 5 min) break it in small pieces with your hands.
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For the ICE CREAM: Pell the bananas and freeze them overnight.
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Remove the bananas from the freezer, break them in two and place them in the bowl of a food processor/ blender.
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Blend until you obtain a crumble-like texture, add the honey and keep blending until smooth (scrape the edges of the food processor every now and then).", "Place water and sugar in a small pan and bring to a boil.
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Add cocoa, cook over low heat, stirring occasionally to break the cocoa lumps. Bring to a simmer, then remove the pan from the heat.
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Add the chocolate, whisk until the chocolate is completely melted. Serve warm.
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Place two scoops of ice cream in each glass, sprinkle some pecan-buckwheat crunch and drizzle the chocolate sauce over."]
