Bananas With Carob Sauce Raw Vegan Recipes

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BANANAS WITH CAROB SAUCE (RAW VEGAN)



Bananas With Carob Sauce (Raw Vegan) image

(LFRV compliant!) A very yummy treat I like to enjoy which came from Dr. Graham's book The 80/10/10 Diet. This makes a great breakfast, lunch or even dinner :) Pretty much whenever I feel like eating it. Low fat raw vegan & properly combined!! Sometimes I get lazy & just put all of this in the blender to make a smoothie.

Provided by Mindelicious

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

3 ripe bananas
3 dates, soaked
3 tablespoons raw carob powder
water

Steps:

  • Slice up all the bananas and place all but half of one into a bowl.
  • Put the 1/2 banana, dates, carob powder into a processor or blender and begin to process while adding water. Add just enough water to get it moving and smooth.
  • Pour this over bananas & enjoy!

VEGAN BANANA-NUT-CAROB MUFFINS



Vegan Banana-Nut-Carob Muffins image

Try these vegan banana muffins with walnuts and carob chips for a healthy, yummy start to your day.

Provided by Guarin Family

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 24

Number Of Ingredients 12

3 cups all-purpose flour
½ cup brown sugar, or more to taste
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 medium ripe bananas, mashed
1 cup water
½ cup soy milk
½ cup oil
2 teaspoons vanilla extract
1 cup walnut pieces
¾ cup vegan carob chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
  • Whisk bananas, water, soy milk, oil, and vanilla extract together in a separate bowl until evenly blended. Pour banana mixture into the center of the dry ingredients and stir just until batter is combined. Fold in walnut pieces and carob chips until well combined.
  • Use an ice cream scoop to fill the prepared muffin cups 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 25.9 g, Fat 9.2 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 2.1 g, Sodium 197.9 mg, Sugar 9 g

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