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

1. 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.
2. 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.
3. 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.
4. To prepare the raw toffee sauce, blend the soaked and drained cashews, adding the remaining ingredients until smooth. Set aside.
5. To prepare the raw cocoa sauce, warm the cocoa butter and whisk in the remaining ingredients. Continue whisking until smooth. Set aside.
6. To prepare the cashew nut cream, blend the soaked and drained cashews, adding the remaining ingredients until smooth. Set aside.
7. 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.