Raw Vegan Banana Split

By Fork & Beans
Yield 2 servings

Ingredients:

• 2 bananas, peeled and sliced in half
• Chopped nuts of choice
• Cherries, for topping

For the raw vegan vanilla ice cream:

• 2 cups raw unsalted macadamia nuts or cashews, soaked for 2+ hours, drained
• 2 cups water
• 1 cup Medjool dates, soaked for 2+ hours and drained
• 2 tablespoons coconut oil (optional, for that smooth texture)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• *This will be divided into thirds for the strawberry and chocolate ice cream base.

For the raw vegan strawberry ice cream:

• 1/3 of vanilla ice cream base
• 1 cup frozen strawberries

For the raw vegan chocolate ice cream:

• 1/3 of vanilla ice cream base
• 1/2 avocado
• 2 tablespoons raw cacao powder
• Pinch of sea salt

For the raw vegan chocolate sauce:

• 4 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 3 tablespoons raw cacao powder
• 1 teaspoon vanilla

For the raw vegan caramel sauce:

• 5 dates, chopped and set in boiling water for 10 minutes
• 1 tablespoon non-dairy milk
• 1 tablespoon coconut oil, refined for non-coconut flavor
• 1 tablespoon nut butter of choice
• 1 teaspoon maple syrup

Method:

1. To make the vanilla ice cream: In a high-speed blender, blend together the ingredients for the vanilla ice cream base until smooth. You want this to be on the thick side but not too thick like nut butter. It should whip up in the blender with some ease. Add 1 tablespoon at a time to attain the right consistency. Place 1/3 of the mixture into a container and place in the freezer.
2. To make the chocolate ice cream: Add 1/3 of the vanilla base, cacao powder, avocado and salt together in the blender until smooth. Place into a container and place in the freezer.
3. To make the strawberry ice cream: First rinse out the blender. Add the remaining 1/3 vanilla ice cream base along with the frozen strawberries and blend until smooth. Place into a container and chill in the freezer. It should take about 2-3 hours for the cream to set. You will get 2 very large scoops of ice cream per flavor.
4. To make the chocolate sauce: Combine all ingredients in a small bow. Place into a pouring bottle. Place in fridge to allow to set and thicken a little. If the sauce is too cold and thickens up too much, simply place the closed bottle into a bowl of hot water until it melts.
5. To make the caramel sauce: Drain the water from the dates. In a high speed blender, combine all ingredients for the Caramel Sauce until completely smooth. If you are having difficulties blending, simply add more nondairy milk by the teaspoon until it smooths out. Place into a bowl.
6. Top with all the goodies your heart desires.