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Instructions |
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In non-stick large saute pan, heat coconut oil and succanat over medium
high heat, stirring to create a bubbly caramel. Add bananas and coat
evenly.
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Standing away from pan, pour in coffee liquer. Mixture will bubble up
and may flame. Allow flame to burn off if pan ignites. Saute for 1 - 2
minutes. Turn off heat. Sprinkle in Mexican Cocoa powder and garnish
with finishing salt.
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To serve, scoop 1/2 c of ice cream/sorbet into small dessert dishes and
top each with 4 banana pieces and evenly divide sauce among each
serving.
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| Serving
Suggestions |
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Serve immediately. Garnish with additional Mexican Cocoa/salt if desired.
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Originally Submitted
1/3/2016
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