Salted Banana Caramel Cups
This dessert is so easy to make, and you get a huge return on the yumminess front. Salted caramel is blended with banana, condensed milk and salt, set into the perfect firm caramel mousse and finished off with a scoop of vanilla ice cream and sprinkle of sweet and salty almond crunch.
Serves: 4
Time: 25 minutes + setting time
Ingredients –
Salted Banana Caramel
1/2 cup water
1/4 cup coconut yoghurt
1/2 cup coconut sugar
1 1/2 tsp arrowroot or cornstarch
1 banana, mashed
160ml of plant based or dairy condensed milk
1/2 tsp sea salt
Almond Crunch
1/2 cup almonds, toasted and roughly chopped
2 tbsp maple syrup
½ tsp sea salt
To Serve
Plant based or dairy vanilla ice cream
Method –
For the banana salted caramel, place all the ingredients in a pot and heat over a medium heat. Stir constantly for the first couple of minutes to make sure nothing sticks to the bottom then reduce the heat and leave to simmer and thicken for a further 5–7 minutes, stirring occasionally. Once thick, remove from the heat and divide among 4 glasses, jars or ramekins. Place in the freezer to set for 8 hours or ideally overnight.
Once you are ready to serve the caramels, make the almond crunch by tossing all of the ingredients in a small bowl until the almonds are evenly coated in maple syrup.
Place one scoop of vanilla ice cream on top of each caramel followed by a generous spoonful of almond crunch. Serve immediately.
Undecorated caramels will last in the freezer for up to 2 months.
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