Banana Splits


  • 4 bananas, peeled and frozen
  •  4 bananas 
  • ½ cup raspberries

 The chocolate sauce:

  •  2 tbsp cashew butter
  •  1 tbsp hot water
  •  1 tsp raw cacao powder 
  • 1 tsp maple syrup a pinch of salt 

Almond – ginger cookies:

  • 1 cup almond butter
  •  2 dates ¼ cup rolled oats 
  • 2 tbsp flax meal 2 tsp maple syrup 
  • 1 tsp powdered ginger
  •  ½ tsp cinnamon 


Start by making the almond – ginger cookies. Add almond butter, ginger, dates, maple syrup and cinnamon to a blender or food processor and blend until smooth. 

Add the remaining ingredients and pulse to incorporate. Place in the refrigerator for 15 minutes to allow the mixture to set.

 Roll into small balls and refrigerate until ready to use. Next, make the chocolate sauce. Combine cashew butter and very hot water in a small bowl and whisk until the water is completely incorporated. 

Add the remaining ingredients and whisk to combine. Refrigerate until ready to use. Now you’re ready to make your “ice cream”. 

Blend the frozen bananas until they reach a texture like soft serve ice cream, 3 – 4 minutes. You can make this in advance and keep it in the freezer, but it is best when made right before serving. Slice each banana in half, both length and cross wise. 

Arrange the sliced bananas in four martini glasses or large parfait glasses and top with a large scoop of blended bananas, a dollop of the chocolate sauce, almond-ginger cookies and fresh raspberries.

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