Vegan Banana Split is one of those recipes I’m not sure I should even share because they are so simple. But this is a dessert lower in sugar which, for me, counts towards the 5-a-day. Usually desserts shouldn’t be taken into consideration, but as this has only a small amount of added sugar, I’m counting it.
I added the link to a review I made for the whipped cream. I buy this kind of whipped cream and, in the last months, I’ve always had it in my fridge. It’s handy to use. As for the sauce, I’ve used one from Sweet Freedom, which is made 100% from fruit, and contains only the naturally occurring sugars. At a blogged event a few years ago I received a sample from them. I haven’t worked with the company, but I’ve been a regular buyer ever since. This month I bought three flavours from them. The sauce is really good for desserts, but it also makes a nice hot chocolate, by dissolving it with hot soy milk. If you haven’t tried it yet, do so. You might be surprised how nice these are. I also get their chocolate spread. It has only 14 calories per tablespoon and is dark, exactly as I like my chocolate. So far I’ve eaten 4 or 5 jars of it.
Vegan Banana Split. Ingredients for 2 servings:
– 2 bananas
– Sweet Freedom banana chocolate sauce
– vegan whipped cream
– vegan coconut ice cream
– dried banana slices
Cut the bananas lengthwise in half. Scoop the ice cream on the plate. To make it easier to scoop, heat up water and dip the ice cream scooper before using it. It works every time and the ice cream will look perfect on the plate.
Pour the chocolate sauce on the bananas. Add the whipped cream on top and sprinkle bits of dried banana slices on top, for an extra crunch. It takes a couple of minutes to make and it is so good.
Have you ever tried a vegan banana split?