Cherries Jubilee is classic dessert where cherries are flambeed and served over vanilla ice cream for a sweet fruit sundae. This plant-based version uses strawberries instead, both in a warm compote and a creamy cold vegan nice cream. This is strawberry to the max!
Place the almonds on a baking sheet. Bake in the oven at 350F for 8-10 minutes, until golden brown. Remove from the oven and let cool.
To make the Strawberry Apple Compote:
Combine all ingredients in a small pot: the strawberries, diced apple, lemon juice, vanilla, tapioca, water, and maple syrup (if using). Cover and bring to a boil. Reduce to simmer. Simmer for 10 minutes. Remove from heat and let cool slightly.
To make the Strawberry Banana Nice Cream:
Place all ingredients in a blender or food processor: the frozen bananas, strawberries, almond milk, and vanilla. Puree until creamy. The mixture will be quite thick, like ice cream.
To assemble the Plant-Based Strawberry Nice Cream Jubilee Sundae: Divide the Strawberry Banana Nice Cream between 4 servings glasses. Pour on the Strawberry Apple Compote. Sprinkle on the toasted almonds. Serve immediately. Enjoy!