{raw vegan recipe} Karolina & Jakob’s Raw Banana Split

This banana split recipe comes to us from Karolina Eleonóra. Maybe I should say “recipes” though… it’s 3 recipes in 1… and all are ridiculously good and quite unique. Here’s the only thing ~ these are not for the dabbler. While the ingredients aren’t particularly difficult to get (easily available on Amazon.com or at any online raw food store), they’re not ones you’ll have unless you’ve already played a bit with some recipes.

NOW, that said, EACH of these recipes can be used for other things and is absolutely delicious.

ANY questions at all on any piece of it, Karolina or one of us at Uncooking 101 will be glad to help. (OR if you just want to let us know you’re trying it so we can drool a bit extra on your behalf? )

xxo Eva

INGREDIENTS (FOR THE FUDGE ICE CREAM)

1/2 cup pumpkin seeds
3 bananas (about 100g each)
4 tablespoons lucuma
3 tablespoons mesquite
1/4 teaspoon real vanilla
2 pinches of Himalayan salt
1/2 cup raw coconut oil

INSTRUCTIONS (FOR THE FUDGE ICE CREAM)

Grind the pumpkin seeds into a fine flour using an electic coffee grinder, a high-powered blender, or your food processor.
Add the remaining ingredients (except the coconut oil) to the food processor. Process until super creamy!
Add to the food processor the coconut oil (must be a raw/virgin coconut oil, otherwise you lose so much of the great taste, as a non-raw coconut oil doesn’t taste of anything).
Process to incorporate (about 30 seconds). Pour half of the fudge ice cream into a bowl and place it in the freezer. Pour the other half in a bowl and set aside for later.

INGREDIENTS (FOR CHOCOLATE ICE CREAM)

1/2 cup baby figs (soaked for 30 min)
7 tablespoons raw cacao powder
3/4 cup water
1-2 pinches of Himalayan salt
1 tablespoon agave nectar or honey

INSTRUCTIONS (FOR CHOCOLATE ICE CREAM)

Start with removing any stems from the soaked baby figs. Put them together with the water in the food processor and process until you have a ‘fig paste’. Then add the rest of the ingredients plus the other half of the fudge ice cream that you placed in the bowl and process until smooth. Put the chocolate ice cream in a bowl in the freezer.

INGREDIENTS (FOR MELTED CHOCOLATE ON TOP)

55 g cacao butter, melt it in a water bath or dehydrate
2 tablespoons raw cacao powder
1 pinch of Himalayan salt
1/8 teaspoon real vanilla
2 tablespoons agave nectar

INSTRUCTIONS (FOR PECAN COBBLER CRUMBS)

Add the rest of the ingredients to the melted cacao butter and stir by hand. Wait with pouring it over the ice cream, as it needs to cool down first to thicken… Patience dear Jedi, you’ll get your dessert

SERVING

Put some of the chocolate ice cream on a pretty plate. Place two bananas over, and some fudge ice cream balls on top. Pour the melted (thick) chocolate over and serve. You can also sprinkle the banana split with some shredded coconut, cacao nibs, dried mullberries, hemp seeds or what ever you like.

PLEASE TAKE NOTE! We were psyched when {Karolina Eleonóra} agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Karolina’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Karolina and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the recipe or raw food in some way!