Company Spotlight: Nanabar

October 27, 2016
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Company Spotlight: Nanabar




Big thanks to Jess Moses for sending us this Salted Caramel Soft-Serve recipe!



  • 4 over ripe bananas
  • 2 cups of medjool dates (360g)
  • 1 teaspoon of himalayan salt
  • 2 tablespoons of coconut oil
  • 3 tablespoons of almond butter
  • 1 tablespoon granulated coconut palm sugar
  • 200ml water




Peel the bananas, break in chunks and freeze overnight. Then remove from the freezer and leave at room temperature for about 10 minutes.

Pit the dates and add them to a saucepan with the coconut oil and coconut sugar. Keep stirring on a medium heat until the oil has melted and the dates become really soft and caramelised, making sure the coconut sugar doesn’t burn. This should take about 3-5 minutes.

Then leave to cool for about 10 minutes. Then add the date mixture to your blender with the water and blend until a completely smooth mixture forms.

Add the frozen bananas to your food processor and process for a few minutes, making sure you scrape the sides down as you go. Once smooth, scoop out 3 tablespoons of the plain banana ice cream and leave in a bowl to one side.

Add your date mixture to the rest of your banana ice cream in the food processor, along with 2 tablespoons of almond butter and 1 teaspoon of salt. Mix again until everything turns completely smooth and creamy.




Then scoop into your bowls (or coconut shells). Decorate by swirling in the remaining plain banana ice cream and drizzling the remaining tablespoon of almond butter on top. Dig in and enjoy the sweet yumminess!


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