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Super Sundaes

Serves 6
Time 1 hr 50 min
This outrageous tropical treat features frosty banana “ice cream,” fresh fruit, date sauce and granola for a sundae so nutritious, you could enjoy it any time of day—even for breakfast. Make sure you freeze the banana slices in a single layer so they will blend smoothly in the food processor.
  • 4 ripe bananas sliced
  • 1/3 cup pitted dates (about 7)
  • 1/8 teaspoon ground ginger
  • 1/2 cup Engine 2 Plant-Strong Unsweetened Original Almondmilk
  • 3 tablespoons unsweetened almond butter
  • 1 1/3 cup diced pineapple, kiwi, sliced kumquats, or other fruit
  • 1/2 cup Engine 2 Plant-Strong Plain Jane Granola or other granola flavor

Put banana slices in a single layer on a parchment paper-lined baking sheet. Place in the freezer until frozen, 1 to 2 hours. (Frozen slices can be transferred to a freezer-safe resealable plastic bag and stored frozen for up to 3 months.)

Meanwhile, combine dates and 2/3 cup boiling water in a small bowl and soak for 30 minutes. Transfer to a blender or food processor; add ginger and blend until smooth. Set aside. (Make up to 3 days ahead and refrigerate until ready to serve.)   

Combine frozen banana slices, almondmilk and almond butter in a food processor and process until smooth and creamy. Divide among 6 bowls, or transfer to an airtight container and freeze until firm, at least 4 hours or up to 5 days. Surround banana “ice cream” with fruit and granola and drizzle with date sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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