A Healthier Sundae with Raw Cacao Sauce & Cinnamon Nut Crumble
Photography Kelly Gibney.
Very ripe bananas peeled and frozen make the most exceptional sugar- and dairy-free soft serve. You simply chop into chunks and blitz in a food processor for a few minutes until beautifully creamy. I like to imitate classic Neapolitan flavours with the addition of just a couple of ingredients. I’ve paired this divine frozen treat with a crunchy nut crumble and a decadent (but wholesome) raw cacao sauce.
Serves: 4
INGREDIENTS
Vanilla
2 frozen bananas, peeled and chopped into chunks
Add 1 teaspoon vanilla extract or seeds from 1 vanilla pod
Strawberry flavour
2 frozen bananas, peeled and chopped into chunks
Add ¾ cup chopped fresh strawberries or 1½ tablespoons freeze-dried strawberry powder (I used Fresh-As brand)
Chocolate flavour
2 frozen bananas, peeled and chopped into chunks
Add 3 tablespoons cacao powder and 2 tablespoons maple syrup
Cinnamon Nut Crumble
¾ cup cashews
¾ cup hazelnuts
¼ cup almond meal
2 tablespoons coconut oil
2 tablespoons maple syrup or brown rice syrup
pinch sea salt
1 round teaspoon ground cinnamon
Raw Cacao Sauce
¼ cup cold pressed coconut oil
2 tablespoons cacao powder
2 tablespoons maple syrup or rice malt syrup
¼ cup coconut cream
METHOD
To make each “ice cream" flavour, place the chopped frozen banana into a food processor and process until smooth and creamy. Add the extra flavour ingredient and blitz again until mixed.
To serve: Place spoonfuls of each banana “ice cream” in a bowl. Sprinkle over the cinnamon nut crumble and drizzle with raw cacoa sauce.
Cinnamon Nut Crumble: Preheat oven to 160°C.
Place all the ingredients into a food processor and mix until you have a crumble consistency. Taste and adjust sweetness and spice if necessary.
Spread mixture out on a baking sheet lined with baking paper.
Bake for 15 minutes. Toss once during cooking – be sure to watch carefully for burning!
Leave to cool completely before storing in a jar. Extra crumble freezes well.
Raw Cacao Sauce: Place all the ingredients in a small saucepan and place over a low heat. As soon as the coconut oil has liquified remove from the heat and use a whisk to mix the sauce until completely smooth.
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