Banana Split
Serves 1
INGREDIENTS
Raw carob ice cream
2 cups young coconut flesh
2 cups raw cashew nuts (soaked for 4 hours and drained)
1 cup coconut water
1 cup agave syrup
2 vanilla beans, scraped
½ tsp sea salt
3 tbsp raw carob powder
200g fresh soy milk
1 cup icing sugar
Raw cocoa ice cream
2 cups young coconut flesh
2 cups raw cashew nuts (soaked for 4 hours and drained)
1 cup coconut water
1 cup agave syrup
2 vanilla beans, scraped
½ tbsp sea salt
100g raw cocoa powder
200g fresh soy milk
1 cup icing sugar
Young coconut sorbet
1kg young coconut flesh
200g agave syrup
300ml young coconut water
Spiced cashews
1 cup cashew nuts
1 tsp cocoa powder
1 tsp carob powder
1 pinch cinnamon
2 tsp maple syrup
Raw toffee sauce
100g dates
100g cashew nuts (soaked for 4 hours and drained)
10g brown sugar
150ml water
20ml coconut oil
Raw cocoa sauce
50g cocoa butter
80g raw cocoa powder
150ml maple syrup
100ml water
Cashew nut cream
2 cups cashew nuts (soaked for 4 hours and drained)
1 pinch sea salt
30ml coconut oil
100ml coconut water
½ cup young coconut flesh
1 tsp vanilla paste
Toppings for each portion
1 banana, quartered
10g grated fresh coconut
1 banana flower petal
DIRECTIONS
- The raw carob and raw cocoa ice creams are prepared in the same way. Process all the ingredients in a blender until smooth. Strain and churn in an ice cream machine at -5 degrees Celsius. Store in the freezer.
- To prepare the young coconut sorbet, similarly process all the ingredients until smooth, strain and churn in an ice cream machine at -5 degrees Celsius, but only for 15 minutes. Store in the freezer.
- To prepare the spiced cashews, mix all the dry ingredients and maple syrup in a bowl. Add the nuts and toss to ensure that they are well coated. Dehydrate at 48°C (115°F) overnight, until crisp. Crush and store in an airtight container.
- To prepare the raw toffee sauce, blend the soaked and drained cashews, adding the remaining ingredients until smooth. Set aside.
- To prepare the raw cocoa sauce, warm the cocoa butter and whisk in the remaining ingredients. Continue whisking until smooth. Set aside.
- To prepare the cashew nut cream, blend the soaked and drained cashews, adding the remaining ingredients until smooth. Set aside.
- To serve, place one scoop of each ice cream and the sorbet in a dish, layering them with sliced banana, spiced cashews, and grated coconut. Top with 1 tablespoon of each sauce and 3 tablespoons of cashew nut cream. Garnish with banana flower.