Vegan Baby Banana Split Sundae with Popped Sorghum and Chocolate Chips

Vegan Chocolate Banana Split Sundaes with Sorghum

Sometimes you crave a sweet plant-based dessert. This vegan banana split sundae makes the perfect recipe for your craving. A quick ice cream is made from frozen bananas. Then, cover it with fun toppings like popped sorghum and mini bananas. You’ll love this decadent, kid-friendly frozen treat!

Why You’ll Love this Plant-Based Dessert:

Mini baby bananas, frozen chocolate “nice cream”, vegan chocolate chips, and popped sorghum…need I say more? These plant-based treats are a new twist on the classic banana split. If you’ve never popped sorghum, you have to try it! It’s so easy and fun! It replaces nuts for a crunchy texture in this frozen dessert. This is a must-have recipe for kids…and your inner child.

• Sweet and Chocolatey
• Creamy with a Crunchy Topping
• Kid-Friendly
• Fun to Make!

Chef Katie’s Plant-Based Cooking Tips:

What is Sorghum? Sorghum is a wholegrain. Traditionally found in the Southern part of the United States, you’ll see it ground into flour for pancakes or used as a syrup for sweet, baked goods and sauces. Native to the Old World, areas like Africa and the Middle East, it is used in all sorts of breads and grain dishes. It is naturally gluten-free.

Other Fruits:  You can use any sweet fruits for this recipe.  Diced mango, sliced strawberries, and raspberries all make fun, healthy toppings.

Good Quality Plant-Based Cocoa Powder: Cocoa powder is made from cocoa beans, a plant-based ingredient. Much like coffee beans, cocoa beans are roasted to bring out richness and dark color. Choose a good-quality dark cocoa powder for the best flavor. Like coffee, you can store cocoa powder in your freezer to keep it fresher for longer.

No Chocolate?  If you’re avoiding chocolate, you can substitute with carob powder (in the “I-Sream”) and chopped peanuts or toasted coconut for the vegan chocolate chips.  You can also substitute raw cacao nibs for the vegan chocolate chips.  Cacao nibs have a more bitter flavor, but they provide the same crunchy topping.  Plus, they have less refined sugar and oil than vegan chocolate chips.

Frozen glasses:  To make these frozen treats last longer, place your serving glasses in the freezer at least an hour before serving.  Small parfait glasses or rocks glasses work great for these small sundaes.

Vegan Baby Banana Split Sundae with Popped Sorghum and Chocolate Chips

Medium|  Servings: 4  |  Ready In: 15 minutes |  Yield: 4 sundaes

If you like this recipe, you’ll also like:  5-Minute Chocolate Banana “I-Scream!”, 1 Minute Vegan Chocolate Sauce, Chocolate Secret Spinach Oil-Free Plant-Based Muffins, and Vegan Peanut Butter Banana Frosting.

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Vegan Baby Banana Split Sundae with Popped Sorghum and Chocolate Chips

Mini baby bananas, frozen chocolate “nice cream”, vegan chocolate chips, and popped sorghum…need I say more? These plant-based treats are a new twist on the classic banana split. If you’ve never popped sorghum, you have to try it! It’s so easy and fun! It replaces nuts for a crunchy texture in this frozen dessert. This is a must-have recipe for kids…and your inner child.

Course Dessert

Cuisine American, Dairy-Free, Gluten-Free, Plant-Based, Vegan, Vegetarian

Keyword chocolate, cold, dessert, frozen, fun, healthy, kid-friendly, monkey, oil-free, sundae, treat, wfpb

Total Time 15 minutes minutes

Servings 4

Calories 266kcal

Equipment

• Blender or Food Processor

Ingredients

For the Chocolate Banana “Nice Cream”:

• 2 medium ripe banana about 1 cup slices, frozen at least 4 hours
• 2 tablespoons dried pitted dates 25 g, about 6 dates
• 1/2 cup unsweetened plain almond milk 4 ounces
• 1 tablespoon roasted almond butter 16 (no added oil or sweeteners
• 2 tablespoons good quality dark cocoa powder 12 g

For the Popped Sorghum:

• 1/4 cup whole grain sorghum

To assemble the Vegan Baby Banana Split Sundaes:

• 4 baby bananas sliced
• ¼ cup vegan chocolate chips

Instructions

• Place 4 small serving bowls in the freezer an hour before making this dessert.
• To make the 5-Minute Chocolate Banana “I-Scream”: Place the frozen bananas, dates, almond milk, and in a food processor or blender. Puree until smooth. Add the cocoa powder and puree to combine.
• To make the oil-free popped sorghum: Place the sorghum in a small pot on the stove, with a lid. Turn the heat up to medium. Hold the handle of the pot with one hand, and use your other hand to hold the lid on. After a minute or two, the sorghum will start to pop. It’s just like popcorn! At this point, start moving the pot around, making small circles, until about ¾ of the sorghum has popped. Then, turn off the heat and keep moving the pot another 30 seconds or so, until the rest of the sorghum has popped. When cooking without oil, you need to use this continuous-movement technique to prevent burning.
• Keep the popped sorghum in the pot until ready to use.
• To assemble the Vegan Baby Banana Split Sundae with Popped Sorghum and Chocolate Chips: Divide the Chocolate Banana “Nice Cream” between each of the 4 serving dishes. Top with the sliced bananas, vegan chocolate chips, and popped sorghum. Enjoy immediately!

Notes

No Chocolate? If you’re avoiding chocolate, you can substitute with carob powder (in the “Nice Cream”) and chopped peanuts or toasted coconut for the vegan chocolate chips. You can also substitute raw cacao nibs for the vegan chocolate chips. Cacao nibs have a more bitter flavor, but they provide the same crunchy topping. Plus, they have less refined sugar and oil than vegan chocolate chips.

Frozen glasses: To make these frozen treats last longer, place your serving glasses in the fr

Shopping and Gear List

• Rodelle Gourmet Baking Cocoa, 1.54 Pound, Pack of 2
  • BUY NOW
• Bob’s Red Mill Gluten Free Sweet White Sorghum Grain, 24-ounce
  • BUY NOW

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