This weekend here in Los Angeles we were experiencing a record-breaking heat wave. It was 90 degrees. Look, I’m not saying that to rub it in. That heat is miserable to me. I’m like a cranky old woman in desperate need of a nap when it’s that hot. (Not to mention I wasn’t all that fond of the earthquake that followed Monday morning. Earthquakes–they scare the Speckaloos out of me). I say all of that as my transition to talk about ice cream because crafty transitions are what I’m all about (and clearly not so good at). But back to ice cream–it’s what I have been craving the past couple of days. So ice cream I made. In fact, I invented the Fork & Beans’ (online) Raw Vegan Ice Cream Shoppe (not a real thing). Serving up raw vegan milkshakes, root beer floats (though those aren’t exactly raw but still!) and a raw vegan banana split to cool me down.

Raw Vegan Banana Splits - Fork & Beans

Let’s first chat about the raw hot fudge, caramel sauce, and nondairy whipped cream. Then again, who doesn’t want to talk about sweet, rich, decadent sauces and toppings that happen to actually be GOOD for you? (don’t answer that if that is you).

Raw Vegan Banana Splits - Fork & Beans

As we see in Exhibit B (somehow I lost exhibit A) we can see the necessary items to make the most perfect, healthy banana split. What’s that you say? Maraschino cherries and sprinkles aren’t healthy for you? You are right about that however they are delicious. If you want, simply replace with fresh cherries and omit the sprinkles. But that would be a damn shame…

Raw Vegan Banana Splits - Fork & Beans

For the raw vegan hot fudge, here is the recipe.

For the raw vegan caramel sauce, here is the recipe.

For the whipped cream, I–well you see, I have a recipe for this however it’s in my cookbook. According to my contract I am unable to share that (gotta respect copyright) but it’s not like I invented the stuff so thankfully there are tons of versions out there. My friend Beth over at Tasty Yummies created this incredible tutorial on how to make coconut whipped cream that I love and think you will too.  You won’t need all that the can makes but the great news is that you can place the leftovers in an airtight container and keep it in the fridge for up to two weeks. The texture gets better after a few days! Or simply use your favorite store-bought nondairy whipped cream. There’s also that.

 

Raw Vegan Banana Splits - Fork & Beans

Phew. Are you still with me? Good! Look, I know that there are a lot of steps to all of this but I promise you when I say that it’s not rocket surgery.* And I’m sure that some of you are thinking to yourselves, why on God’s green earth doesn’t she just buy a damn container of premade vegan ice cream and call it a day? It’s like what I said here in regards to my Homemade Cheerios recipe. I enjoy this crap. I really do. Plus I’m sure there are some of you who follow a mainly raw diet out there that are more than happy to eat the heck out of these banana splits because you can. Oh and did I mention that there is no refined sugar in here? Maybe that might be a selling point…

*I want you to know that I know it’s actually rocket science.

Raw Vegan Banana Splits - Fork & Beans

 

Raw Vegan Banana Splits
Yields 2
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Ingredients
  1. 2 banana, peeled and sliced in half
  2. 1 Recipe for Vanilla Ice Cream (see below)
  3. 1 Recipe for Strawberry Ice Cream (see below)
  4. 1 Recipe for Chocolate Ice Cream (see below)
  5. Raw vegan fudge (see above for recipe link)
  6. Raw vegan caramel sauce (see above for recipe link)
  7. chopped nuts of choice
  8. cherries for topping
  9. sprinkles (optional)
For Raw Vegan Vanilla Ice Cream
  1. 2 c. raw unsalted macadamia nuts or cashews, soaked for 2+ hours, drained
  2. 2 c. water
  3. 1 c. (approx.18) Medjool dates, soaked for 2+ hours and drained
  4. 2 Tbsp. coconut oil (optional, for that smooth texture)
  5. 1 tsp. vanilla extract
  6. pinch of sea salt
  7. *This will be divided into thirds for the strawberry and chocolate ice cream base.
For Raw Vegan Strawberry Ice Cream
  1. 1/3 of vanilla ice cream base
  2. 1 c. frozen strawberries
For Raw Vegan Chocolate Ice Cream
  1. 1/3 of vanilla ice cream base
  2. 1/2 avocado
  3. 2 Tbsp. raw cacao powder (or regular cocoa powder)
  4. pinch of sea salt
Instructions
  1. In a high-speed blender (you need this), blend together the ingredients for the vanilla ice cream base until smooth. You want this to be on the thick side but not too thick like nut butter. It should whip up in the blender with some ease. Add 1 tablespoon at a time to attain the right consistency.
  2. Place 1/3 of the mixture into a container and place in the freezer.
  3. For the chocolate ice cream: Add 1/3 of the vanilla base, cocoa powder, avocado and salt together in the blender until smooth. Place into a container and place in the freezer.
  4. For the strawberry ice cream: First rinse out the blender. Add the remainder 1/3 vanilla ice cream base along with the frozen strawberries and blend until smooth. Place into a container and chill in the freezer.
  5. It should take about 2-3 hours for the cream to set. You will get 2 very large scoops of ice cream per flavor.
  6. Top with all the goodies your heart desires.
  7. Makes 2 banana splits.
Fork and Beans http://www.forkandbeans.com/
I don’t know about you but I’m more exhausted writing this recipe out then actually making it. Now let’s go eat raw vegan banana splits, shall we? We deserve it after all, right? I mean, you just read this entire post and I just wrote it. Who brought the spoons?

 

Decadent Gluten-Free Vegan Baking - Fork & Beans

 

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