The Big Vegan Banana Split

Vegan, gluten-free, no bake/raw, oil-free

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This vegan banana split is a lovely special dessert for two. One dish, two spoons...what could be better? Feel free to change up the toppings as you see fit. I’ve included what I used below, but I didn’t bother putting specific amounts so just add as much as you’d like. The chocolate date sauce is not to be missed. Even if you just make one thing out of this recipe, make the chocolate sauce. It’s amazing on ice cream or just by the spoonful. I expect it would be great on top of brownies too.

Yield
serves 2
Soak time
30 minutes
Prep Time
20 Minutes
Cook time
0 Minutes
Total Time
20 Minutes

Ingredients:

for the chocolate date sauce (adapted from Southern In Law):
  • 1 (15-oz) can full-fat coconut milk
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup tightly packed pitted Medjool dates (110 grams)
  • 1/2 teaspoon pure vanilla extract
  • pinch of pink Himalayan sea salt or fine grain sea salt, to taste
for the banana split:
  • 1 large Banana, sliced in half lengthwise
  • 2 small scoops vegan ice cream (I used Coconut Bliss Cherry Amaretto)
  • Chocolate date sauce (recipe above)
  • Strawberry Chia Seed Jam (from The OSG cookbook)
  • Toasted sliced almonds
  • Non-dairy chocolate chips or raw cacao nibs
  • Coconut whipped cream
  • All-natural sprinkles
  • All-natural maraschino cherries or fresh pitted cherries
  • Ultimate Nutty Granola Clusters (from The OSG cookbook)

Directions:

For the chocolate date sauce:

  1. Soak the pitted dates in a bowl of water for 30 minutes, or until super soft. Drain. You can probably skip this step if you have a Vitamix and are using soft dates to begin with (I did).
  2. Add all the sauce ingredients into a high speed blender (including the entire can of coconut milk). Blend on high until super smooth. Adjust to taste, if desired. If it's not sweet enough you can always add more pitted dates.
  3. Refrigerate until ready to use. It will firm up in the fridge a bit so you can melt it over low heat on the stove top if desired or just enjoy as is. Store in the fridge for up to 2 weeks.

For the banana split:

  1. Prep all of your desired toppings in advance.
  2. Place the sliced banana in a large oblong bowl (or simply any old bowl will do!).
  3. Add a couple scoops of ice cream and a dollop of coconut whipped cream.
  4. Add the rest of your desired toppings and enjoy immediately!

For the Coconut Whipped Cream recipe, see this post.

For the Strawberry Chia Seed Jam recipe, see page 287 in The Oh She Glows Cookbook.

For the Ultimate Nutty Granola Clusters recipe, see page 31 in The Oh She Glows Cookbook.

The brand of all-natural maraschino cherries I used is Tillen Farms.

The brand of all-natural sprinkles I used is Let's Do Organic!

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