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Bananas, Nibs & Nuts with Caramel Cacao Drizzle
For the caramel sauce:
1⁄4 cup cashews
1⁄4 non-dairy milk of choice
2 tablespoons dark honey, agave or maple syrup
2 tablespoons maple syrup
2 tablespoons date paste*
Process all ingredients until smooth in a high speed blender. Strain the mixture through a mesh sieve to remove any remaining solids. Store in the refrigerator until ready to use.
*To make date paste, process 1 cup pitted dates with 1⁄2 cup water until smooth.
For the cacao drizzle:
1⁄2 cup almond butter, slightly warmed in a dehydrator
1/3 cup maple syrup
1⁄4 cup cacao powder
Generous pinch vanilla powder or a splash of vanilla extract
Pinch of sea salt
Water to blend
Combine all ingredients except the water, either whisking by hand, or using a mini- blender. Add water only if needed to make a thin, drizzling consistency, take care not to make it runny. This sauce will keep well in the refrigerator for a couple of weeks.
Broken walnut and/or pecan pieces
On a serving plate, place the cut bananas and sprinkle with the chopped nuts and cacao nibs. Drizzle with either or both sauces, for a simply delicious dessert treat.