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Baked Plantains with Bee Pollen, Raw Cacao and Wild Honey Ice Cream

Baked Plantain with Bee Pollen, Raw Cacao and Wild Honey Ice Cream

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
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Dietary Consideration

serves for


total time

0 HR 0 MIN


1, ripe
Cocoa powder
Raw cocoa powder
Bee pollen
For the Honey Ice Cream
¾ cup (Wild honey)
Cashew nuts
1 cup, soaked
Rice milk
1 cup
1/2 tbsp powder

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.

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