| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 2 cups cashews (raw)
- 1 15 oz can coconut milk
- 1 tbsp vanilla
- 1/2 cup maple syrup
- 3-4 tbsp coconut oil
- 6 slightly green bananas (sliced)
Ingredients
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Instructions
- Mix together cashews, coconut milk and vanilla in a large bowl. Cover and refrigerate overnight, if desired. (Doing so will make the final creme brûlée whip up a little faster, but this is not a necessary step).
- Transfer cashew mixture into a high-speed blender (like a Vitamix or BlendTec). Add 1/4 cup maple syrup. Blend for 2-4 minutes, or until very smooth and mixture begins to thicken.
- Pour into six 3-inch or 4-inch ramekins. Refrigerate until ready to serve (at least 1 hour, and up to 24 hours).
To make the topping, when you’re ready to serve
- Heat a nonstick ceramic skillet over high heat. Melt coconut oil in skillet.
- Place sliced bananas into skillet. Grill until golden, flip and grill on the other side for 30 seconds, then add remaining 1/4 cup maple syrup.
- Allow to boil for 30 seconds, then transfer to a serving bowl.
- Top creme brûlée with caramelized bananas. Serve immediately and enjoy.
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