Remove frozen bananas from freezer at least 20 minutes before making recipe so they can thaw.
Line a mini-cupcake pan with paper liners.
Line up your heart molds on the counter if you are using those.
Brew the butterfly pea flower tea by adding a tea bag (I used tea bags, not loose tea; see link in ingredients) in 1 cup of just-boiled hot water for 3 minutes. The tea will turn a lovely blue. You can leave it this shade if you want your bites to be more blue.
If you want to achieve a more periwinkle or purple/violet color, add 1/4 tsp of lemon juice to the water. The tea should turn purple. If you want a deeper change, add a touch more. (I am told too much lemon juice moves the color into pink although I haven't tried that yet.). Let the tea cool.
To a high speed blender, add 1/2 cup cooled tea, the baobab and the thawed bananas.Open the can of beans, drain and rinse them. Add them to the blender.Lastly add 1/4 cup of the milk, and begin blending. Add only enough milk to be sure the texture is creamy but pourable.
Add a bit more plant milk if the mixture is not pourable enough to get it into small molds - it all depends on how big your bananas were, and how thick your choice of plant milk is.
Taste-test as this point and be sure the mixture is sweet enough for you. If not, you can add a tablespoon or two of maple syrup or maybe some ripe green grapes. The color will change, but the taste will be sweeter.
Pour the mixture into the mini cupcake pan or the silicon heart molds or any vessel you choose to freeze them in.
Freeze them at least four hours or until hard enough to remove from the molds; keep them frozen in a freezer-friendly, air-tight container. We've had them at least a month frozen and they still taste wonderful.