Banana Split with Chocolate Fudge ~ a Raw and Vegan Dessert Recipe

ice cream

• 2 bananas, frozen in chunks ($.30)
• 2 tbsp cocoa or cacao powder ($.40)
• pinch salt
• water for blending

fudge sauce

• 3 tbsp agave (or date paste) ($.30)
• 3 tbsp olive oil ($.30)
• 2 tbsp cocoa or cacao powder ($.20)
• pinch salt

toppings

• 1 banana, sliced in half both ways ($.15)
• 4 chopped strawberries ($.20)
• 2 tbsp chopped walnuts ($.20)

This chocolate sauce is like the really thick fudge found in jars. Very yummy with banana ice cream over sliced bananas.

Mix up the sauce first. It only takes a minute. Stir together the agave or date paste,
olive oil, cocoa/cacao powder, and salt. Stir well until creamy and
gooey and set aside. I suppose a bigger batch would last quite a while
in the refrigerator, since there’s really nothing in it to go bad. But I
can’t imagine it lasting even a day around here.

Put the frozen banana chunks in a food processor with a pinch of salt
and the 3 tbsp cocoa or cacao powder (omit the cocoa and add a couple
tsp of vanilla instead, if desired). Add just enough water to help
process. It takes a bit of scraping down the sides, but this will churn
up into smooth, creamy, soft serve ice cream.

Slice the bananas into bowls, using a half banana for each serving. Put
on a few scoops of the chocolate ice cream. Top with the chocolate
fudge sauce, strawberries, and walnuts.