Baked bananas with dark chocolate, apricots & hazelnuts & egg free banana ice cream

Name: Baked bananas with dark chocolate, apricots & hazelnuts & egg free banana ice cream
Prep time: 17 min
Cook time: 20 min
Total time: 37 min
Yield: 4
Cuisine: En
Ingredients: 125 g Cashew Nuts; 125ml Water; 25 g Rich Sweet Freedom or Dark Agave; 250 g Ripe Bananas (skinned weight); 2 Large Ripe Bananas; 40 g Dried Apricots, chopped into small pieces; 45 g Rich Sweet Freedom or Dark Agave Nectar; 75 ml Orange Juice; 75 ml Water; Juice of ½ Lemon; 40 g Dark Chocolate, cut into 12 pieces; 15 g Chopped, Toasted Hazelnuts

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Dessert

Very Easy

37 min

Preparation

Preparation17 min

Cook time20 min

Blend together the cashew nuts and water until very smooth and creamy. Place in the fridge and leave to chill.
When the cashew cream is cold, blend in the bananas and Sweet Freedom, then pour into an ice cream machine and churn until frozen. Spoon into a freezer container and freeze until required.
Take the ice cream out of the freezer a little while before serving to allow it to soften slightly. Preheat the oven to 220 /Fan 200.
Mix together the orange juice, water, Sweet Freedom and lemon juice and place in an ovenproof dish. Skin the bananas and cut them in half cross ways.
Put into the dish and coat with the syrup. Scatter the apricots around the bananas. Bake for 20 minutes, occasionally basting the bananas with the syrup.
Remove from the oven and switch the oven off. Make 3 deep slits into each of the bananas and push in the dark chocolate. Return to the oven and leave for a few minutes for the chocolate to melt.
Jus