This over the top, pile of decadence is a showstopper. Whether you choose to go all in and make all the components or pick and choose and develop your own, you can’t go wrong! Start with your favourite ice cream (always plant-based in my house!) and then top, drizzle, drip, and sprinkle your way to happiness!

Caramelized Bananas

Ingredients

• 1 medium-ripe banana sliced in half lengthwise with the peel still on (if the banana is too ripe it will turn to mush!)
• Coconut sugar
• Pinch sea salt
• Expeller-pressed coconut oil

Directions

• Sprinkle each half of the banana with a thin layer of coconut sugar so it’s just covered, then sprinkle with a pinch of salt.
• Melt the coconut oil in a large skillet over medium-high heat, place the banana halves face-down and cook for 5 minutes or so, until the sugar has caramelized. Remove from heat and place in a bowl.

Notes

Serves 1-2

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Sesame Seed Tuille

Ingredients

• ⅔ cup / 100g toasted sesame seeds I used a mixture of brown + black
• 3 Tbsp. coconut flour
• ¼ cup / 40g coconut sugar
• ¼ tsp salt
• ¼ cup / 60ml coconut oil
• ¼ cup / 60ml full fat coconut milk
• ¼ tsp vanilla extract

Directions

• Preheat oven to 325F.
• In a dry skillet over medium heat, toast sesame seeds, stirring frequently, until fragrant. Remove from heat and let cool. Add to a medium mixing bowl and add the coconut flour, coconut sugar and salt.
• In a small saucepan over low heat, melt the coconut oil, then stir in the coconut milk and vanilla. Pour over the dry ingredients and stir well to fully combine.
• Place the mixture on a piece of parchment paper, then place another sheet of parchment on top and roll out until very thin.
• Remove the top piece of parchment, then slide the bottom piece with the dough onto a baking sheet and place in the oven. Bake for 10-15 minutes until golden around the edges.
• Remove from oven and slide the parchment onto a cooling rack. Let cool completely, then break into shards and store in a very airtight container. Keeps for 1 month.

Notes

Makes 12-15 servings

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Coconut Cream Chocolate Fudge Sauce

Ingredients

• ½ cup / 125ml coconut cream scooped from the top of a can of full fat coconut milk
• ½ cup / 60g / 2 oz chopped dark chocolate
• ½ tsp vanilla extract
• 2 Tbsp. date syrup or more to taste
• ¼ tsp. espresso powder optional, but enhances chocolate flavour
• A pinch or two of salt to taste

Directions

• In a small saucepan over low heat, melt the coconut cream. Remove from heat and fold in the chocolate until melted.
• Add the vanilla, date syrup, espresso and salt. Stir to combine, then taste and adjust seasoning if desired.
• Store leftovers in the fridge for up to two weeks, and re-warm to serve (fudge will solidify when cold).

Notes

Makes approx. 3/4 cup / 185ml 

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Salted Caramel Sauce

Ingredients

• 1 can / 13.5 oz coconut milk, full fat
• ½ cup coconut sugar
• ½ tsp. sea salt
• 1 tsp. coconut oil
• 1 tsp. vanilla extract

Directions

• Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
• Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer.
• Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
• Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract.
• Serve the sauce warm or refrigerate in a sealed glass jar.

Notes

Makes 1 cup / 250ml 

The caramel sauce will stay good for about 2 weeks in the refrigerator.

Thanks to Lisa Bryan of Downshiftology for this beautiful recipe! 

 

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Blissful Banana Split Sundae

Ingredients

• 2-3 scoops of your favorite ice cream dairy or plant-based
• Caramelized Bananas
• Sesame Seed Tuille
• Salted Coconut Milk Caramel Sauce
• Coconut Cream Chocolate Fudge Sauce
• Ripe cherries
• Roughly chopped pistachios
• Fresh mint

Directions

• Top the brûléed bananas with 2-3 scoops of your favourite ice cream.
• Drizzle chocolate fudge sauce and caramel sauce over the ice cream.
• Add cherries, pistachios, mint and sesame seed tuilles. Serve immediately, get comfortable, and enjoy!

Notes

Serves 1-2

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