½ a batch of our [Gluten Free Pie Crust[/url] OR GF/VEGAN Crust] (You can also use any crust of choice)
Filling:
3 Bananas (Ripe)
1½ cups raw cashews, soaked
1-2 tbsp maple syrup
1 tsp vanilla extract
Caramel:*
½ cup Tahini (or any Nut Butter of choice)
⅓ cup maple syrup
3 tbsp non-dairy milk
Instructions
Soak the cashews in boiling water for 20-30 mins OR room temperature water for 3-4 hours. You can even soak them overnight.
Preheat oven to 350F.
Make the crust and fill a 6" cake pan (or loaf tin or muffin tins). Bake for 10 minutes till slightly brown on the edges.
Set aside to cool completely.
Blend all the ingredients for the filling. Pour over the cooled crust and freeze for several hours until firm.
Mix together the ingredients for the caramel and set aside.
When you are reading to serve, take the cake out to defrost for 30-40 minutes at room temperature or in the fridge for at least an hour. Top wth sliced bananas, whipped cream and the caramel.
Notes
*The caramel isn't overly sweet like your typical caramel. You can adjust and and more maple syrup to your taste.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/07/29/healthy-banana-caramel-nice-cream-cake-grain-free-vegan/