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

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

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

An easy dessert recipe shared by chef Stephanie Audet: baked plantains with bee pollen and raw cacao served with honey ice cream. A fruity idea you can't miss!

February 13, 2016

Dietary Consideration

serves for

1

total time

0 HR 0 MIN

ingredients

Plantain banana
1, ripe
Honey
Cacao powder
bee pollen
Wild honey
¾ cup
cashews
1 cup, soaked
rice milk
1 cup
Cinnamon
1/2 tbsp powder
salt

Preparation

For the Baked Plantains

Take a ripe plantain banana with the skin and wrap it in aluminum foil.

Bake in the over 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 below).

For the wild honey ice cream

Blend all ingredients in high-powered blender until completely smooth.

Chill in refrigerator for 2-3 hours.

Pour mixture into an ice cream maker and process according to manufacturer instructions.

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