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Raw Dessert Recipe: Cherry Banana Bonanza

 

With just seven ingredients, a food processor and ten minutes you can create a cherry concoction that will delight your little ones and please your palate. Since this raw dessert recipe is made entirely of fruit, nuts and whole grains feel free to serve it up for breakfast, an afternoon snack or an evening treat.

Cherry Banana Bonanza

Prep time: 

Cook time: 

Total time: 

Yield: 2-4 Servings

Ingredients
  • 4 Medjool dates, pitted
  • zest and 1 tbsp of juice from 1 orange
  • ¼ cup raw pecans
  • ¼ cup rolled oats
  • 2 TBSP dried cherries
  • 1 cup pitted cherries
  • 2 bananas, peeled and frozen
  • 2 pinches of sea salt

Make It Like So
  1. Add to a food processor, two dates and the orange zest. Pulse to finely chop the dates. Add the pecans, oats, dried cherries and a pinch of salt. Pulse to create a granola-like texture. Remove and set aside. Rinse the food processor.
  2. In the clean food processor combine the cherries, orange juice, the remaining two dates and a pinch of salt. Blend until completely smooth. Remove and set aside. Rinse the food processor.
  3. In the clean food processor blend the two frozen bananas until a soft-serve ice cream texture is achieved. Don't be afraid if it jumps around and turns into chunks at first. Be patient. Let it blend. A perfectly smooth, luscious cream will be created after about 5 minutes.
  4. Divide half of each component between two large or four small glasses, adding one layer at a time.
  5. Repeat the layers to use up the remaining components. Serve with a spoon!

Lisa Pitman is a certified raw chef and world traveller (recently home from India). Β You can find Lisa bloggingΒ here.

3 Responses to “Raw Dessert Recipe: Cherry Banana Bonanza”

  1. K said… May 1, 2012
    this looks delicious!! a must try! thanks:)
  2. Alison Cooper said… May 1, 2012
    Love this recipe! I saw the workshop was $90.00 but I couldn't find the time? Thanks for the info. Hugs to all of you, Alison
    • Meghan Telpner said… May 1, 2012
      Hi Alison! The workshop will be from 11:00 a.m. - 1:00 p.m. Is there any better way to start a Saturday morning than with a whole bunch of raw desserts? Nope, don't think so!

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