Baked Plantain with Bee Pollen, Raw Cacao and Wild Honey Ice Cream
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An easy vegetarian dessert recipe shared by chef Stephanie Audet: baked plantains with bee pollen and raw cacao served with honey ice cream. An unmissable fruity idea!
13 February, 2016
ingredients
Plantains
1, ripe
Honey
Cocoa Powder
Raw cocoa powder
Bee Pollen
For the Honey Ice Cream
Honey
¾ cup (Wild honey)
Cashew nuts
1 cup, soaked
Rice Milk
1 cup
Cinnamon
1/2 tbsp powder
Salt
Step 01
For the Baked Plantains
Take a ripe plantain with the skin on and wrap it in aluminum foil.
Bake in the oven at 400˚F for about 20-25 minutes, until soft but not mushy.
Remove from foil. Split open the banana and leave it in its peel.
Drizzle with honey and sprinkle with bee pollen and raw cacao powder.
Serve with a scoop of homemade wild honey ice cream (see recipe below).
Step 02
For the wild honey ice cream
Blend the ingredients together in a high-powered blender until completely smooth.
Chill in the refrigerator for 2-3 hours.
Pour mixture into an ice cream maker and process according to manufacturer instructions.
