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VEGAN BANANA COCONUT CREME BRULEE RECIPE
This vegan friendly spin on a classic creme brûlée from my cookbook Kitchen Cures is the perfect ending to any meal. This recipe uses coconut milk and raw cashews in place of heavy cream, so it has significantly less fat and fewer calories. The caramelized coconut sugar topping gives it just enough natural sweetness, and the roasted bananas lining the bottom of each ramekin leave you scraping the bottom for more! The best part: the ingredients take just a few minutes to blend up in your high-powered blender, such as a Blendtec or Vitamix! Just blend, pour into ramekins, pop into the fridge to chill, broil and serve!
- 1 1/2 cups raw cashews
- 1 cup vanilla coconut milk
- 1 small ripe banana whole
- 1/3 cup coconut sugar plus extra for topping
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1 1/2 teaspoon ground chia
- 1/2 banana thinly sliced for topping
- Add cashews, coconut milk, banana, coconut sugar, vanilla and coconut oil to the blender jar and secure lid.
- For Blendtec: Press the BATTERS button.
- For Vitamix: Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30 seconds. Stop machine.
- Add ground chia and secure lid.
- For Blendtec: Pulse several times until ingredients are incorporated.
- For Vitamix: With the switch in the Off position, turn to Speed 10. Then turn off and on several times to pulse.
- Layer banana slices across bottom of four ramekins.
- Pour mixture evenly over bananas.
- Refrigerate for one hour.
- Remove from refrigerator, completely cover the top of each ramekin with a thin layer of coconut sugar.
- Turn broiler on, set to high.
- Place ramekins on a baking sheet and put in the oven for a few minutes, or until sugar has caramelizes and is bubbling and golden.*
- Refrigerate for an hour before serving.
- All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes
*Traditionally you use a blow torch to caramelize the tops of creme brûlée, but this doesn't work well with coconut sugar. If you wish to use a blow torch, sub in raw cane sugar.
FUN FACTS & HEALTH BENEFITS OF CHIA SEEDS
Pre-Columbian civilizations used chia as a raw ingredient for medicines and nutritional compounds. Chia was used by the Aztecs as food; mixed with other foods, mixed in water for a refreshing drink, pressed for oil and ground into flour. Chia flour could be stored for many years and easily carried on long trips, making it a go-to food for sustaining energy. The Aztecs also offered chia to the gods during religious ceremonies.
Omega-3 Fatty Acids: Chia seeds’ lipid profile is composed of 60 percent omega-3s, making them one of the richest plant-based sources of fatty acids. The omega-3s in chia seeds can help reduce inflammation, enhance cognitive performance and reduce high cholesterol.
Fiber: Chia seeds are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons. That’s one-third of the daily recommended intake of fiber!
Antioxidants: Chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer. Their high antioxidant profile gives them a long shelf life; they last almost two years without refrigeration.
Gluten-Free: Chia seeds contain no gluten or grains. Therefore, all of the nutritional benefits of chia seeds can be obtained on a gluten-free diet.
Satiety: Satiety is the feeling of being full and satisfied, which helps lower food cravings between meals. The combination of protein, fiber and the gelling action of chia seeds, when mixed with liquids, all contribute to their satiating effects.
Excerpted with permission from Kitchen Cures by Peggy Kotsopoulos. Published by Pintail a member of Penguin Group (USA) LLC, A Penguin Random House Company.