Electrolux #splits: hot for food style!
15 07 2010hot for food has recently become a Foodbuzz Featured Publisher. Being recognized by this foodie community is very exciting! You may remember when my Carrot Cake Muffins were featured on Foodbuzz.com’s Top 9 back in March. Well, it’s time I try and get myself back in the Top 9 again!
In trying to raise awareness and money for the Ovarian Cancer Research Fund, Foodbuzz is going to donate $50 for every banana split post by a Foodbuzz Featured Publisher. Then this Monday July 19 the Top 9 on Foodbuzz.com will be a Top 9 Takeover featuring the best photos of scrumptious banana split sundaes! Tasty treats for a good cause are A-OK with me. You can find out more about the cause and how you can get involved too by clicking here.
This is my original Vegan Banana Split…
I’d like to think this is a “healthier” version of a very indulgent treat! Sure, of course it is. The “ice cream” is So Delcicious Coconut Milk non-dairy Vanilla Bean and Chocolate frozen dessert. I made my own non-dairy chocolate fudge, and even attempted to make soy-free whipped cream from Ricki Heller’s recipe. It didn’t quite work out, in that the whipped cream ended up too runny and didn’t stiffen like it should have, but it tastes great! The banana split is sprinkled with vegan chocolate chips, vegan colored confetti sprinkles and shredded unsweetened coconut. Looks pretty sweet to me!
I’ve never made or eaten a banana split in my life, so this was a fun challenge. Even now, I’ve only had 3 bites. I think that’s enough for me!
Hi Lauren,
Your banana split looks amazing! I’m pretty sure a few bites would be more than enough for me, too.
Re: your question about the whipped cream–I can’t know for sure, but there are several possibilities. I’ve had that happen when I didn’t cook it long enough before refrigerating (so the cornstarch doesn’t “gel” properly). Depending on what form of agar you used, it’s very fussy; it doesn’t always measure out exactly the same way each time, unfortunately. The revised recipe in my cookbook is more reliable, if that’s any consolation! Glad it tasted good, anyway.
Hey Ricki
Thanks for the quick reply! I’ll try and make it again and experiment or just wait until I can get a hold of your book. Either way, the more liquefied version might blend into a nice ice cream base with fruit!
Next time just use a coconut whip or cashew based cream