Go VEGAN!

CARAMELISED BANANA CHOC-TOPS

INGREDIENTS

• ½ cup raw cashews
• 2 ripe bananas
• ½ cup pure maple syrup
• 1⅔ cups coconut cream
• 2 tsp pure vanilla extract
• 2 tbsp cacao nibs
• 6 vegan waffle cones (see tip)

CHOCOLATE TOPPING

• 80g coconut oil
• ¼ cup cacao butter, chopped
• 2 tbsp pure maple syrup
• ½ cup cacao powder

METHOD

Place cashews in a medium bowl. Cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews, rinse Preheat oven to 180°C. Slice bananas and place on an oven tray. Drizzle with ¼ cup of the syrup. Toss to coat. Bake for 25 minutes or until caramelised. Blend caramelised bananas with drained cashews, remaining syrup, coconut cream and vanilla until smooth. Stir in cacao nibs. Pour mixture into a 1-litre freezer-proof container. Cover, freeze overnight or until firm. Stand banana mixture for 15 minutes to soften slightly. Scoop mixture into cones. Place cones in tall glasses or a cone stand. Freeze for 20 minutes or until firm. Place coconut oil and cacao butter in a medium heatproof bowl over smaller heatproof bowl of boiling water. Whisk until combined and smooth. Whisk in syrup. Whisk in cacao until combined and smooth. Pour chocolate into a small deep bowl. Dip cones, one at a time, in chocolate topping. Return to freezer for 10 minutes or until chocolate is set. Best eaten immediately.