This Grilled Bananas Foster with raw cinnamon swirl ice cream is one of my favorite dessert recipes from my book! If you’re a fan of this recipe then you’ll have to check out the rest of the recipes in Eat Purely!
GRILLED BANANAS FOSTER
vegan, gluten-free
4 firm bananas, peeled, cut lengthwise
1/3 cup coconut sugar
3 tbsp vegan butter
1/3 cup dark rum
raw cinnamon swirl ice cream
Preheat grill to medium high. Once heated, place bananas on oiled grill. Sear for 4-6 minutes then flip and repeat. Remove bananas from the grill and set aside. Meanwhile, in a large saute pan over low heat, combine coconut sugar and vegan butter. Stir until sugar dissolved. Add rum, and if sauce is hot enough, it will flame on its own. Otherwise, tilt pan away from you until it catches. Continue cooking until flame dies out. Add bananas and cook 1-2 minutes or until heated through. Serve with a scoop of raw cinnamon swirl ice cream.
RAW CINNAMON SWIRL ICE CREAM
1 cup of raw cashews (soaked for 24 hours)
1 tbsp vanilla extract
1/2 cup almond milk
1/2 cup coconut oil
1/2 cup maple syrup
1 cup water
Himalayan sea salt
CINNAMON SWIRL:
3 tbsp maple syrup
1 tsp cinnamon
Blend all ingredients (except cinnamon swirl) in a high-speed blender. Mix until smooth. Pour into ice cream maker or large glass container. In a separate small bowl, combine maple syrup and cinnamon. Pour cinnamon swirl into ice cream mixture and stir. If using ice cream maker, follow manufacturer's instructions for freezing. Otherwise keep the container in the freezer with lid on, occasionally stirring until frozen.
