For a delightful raw banana dessert, prepare ahead.
4 ripe, firm bananas
1/2 cup (120 ml) water
3/4 cup (180 ml) raw carob powder
1/4 cup (60 ml) maple syrup
2 tablespoons canola oil
1/4 teaspoon imitation maple extract
1/4 teaspoon imitation rum extract
2 cups (480 ml) crushed raw nuts of your choice or even a combination (walnuts, pecans, macadamias)
METHOD / DIRECTIONS:
Peel firm ripe bananas, cut them in half crosswise, insert a heavy skewer into the base of each banana half, and freeze them.
Prepare a carob sauce by processing water, carob powder, maple syrup, canola oil, and flavor extracts in the blender until the texture resembles a thin flowing sauce. Put this sauce into a deep, wide-mouth glass. Spread crushed raw nuts out onto a large dish.
Assemble by dipping each frozen banana into the carob sauce, then rolling in crushed nuts. Makes 8 servings.
Sauce recipe makes about 1 cup (240 ml.)