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

Ingredients

Banana Ice Cream:

• 125 g Cashew Nuts
• 125ml Water
• 25 g Rich Sweet Freedom or Dark Agave
• 250 g Ripe Bananas (skinned weight)

Baked Bananas:

• 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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Preparation

• 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