Raw Banana Caramel Crepes with Pistachios and Banana Lime Ice Cream

I say this often, but there is never such a thing as too many bananas.  If someone tells me they threw away bananas it makes me sad...because they lost out on the possibility of creating something delicious!  I tell them "Next time before you throw them, give them to me, I will make you something and share it with you."  To me bananas are a blank palette for creativity in the dessert realm.  I come up with new things often, it is never just banana bread (although I do love that too).  

 Last weekend I had acquired a bunch of bananas, and I decided that I needed to make banana crepes with them, as it had been far too long since I had. Last summer in fact, it was one of the first raw dessert experiments I had done. They were wonderful and I really should make them more often.  This time however, since there are not many fruits available in Minnesota this time of the year (like the fresh berries I filled them with last summer) I decided to fill them with bananas as well!  They needed something gooey too though...so caramel would complete them, as well as some pistachios for crunch!  

They were wonderful as they were, but I decided that they would be even more wonderful with some ice cream.  Keeping with the theme, I served them with banana lime ice cream I had also made with the bunch of bananas I had gotten.  The caramel and bananas were perfect filler for the sweet crepes and the tangy silky ice cream was slightly tart, a nice contrast.  It was really a nice vacation from the winter and single degree outdoor digits we are experiencing right now here, almost like a tropical vacation in a dessert!  

Raw Banana Caramel Crepes with Pistachios and Banana Lime Ice Cream
Serves 1-2

Raw Crepes:
2 bananas
1 Tbsp lemon juice
1 tsp agave nectar

Caramel:
10 medjool dates
2 Tbsp raw coconut butter or macadamia butter (raw almond butter will also work)
3 Tbsp raw coconut nectar or agave nectar
1 tsp maple extract
1 Tbsp pure vanilla extract
1 Tbsp coconut oil
1/4 tsp fleur de sel
1/4 cup filtered water (or more if too thick, add an additional Tbsp at a time)

2 medium organic bananas, sliced
1/4 cup raw pistachios
Raw Banana Lime Ice Cream (recipe follows)

To make crepes, combine all ingredients in a food processor and process until blended. Pour into 3 circles on a teflex lined dehydrator sheet, and spread thin. Dehydrate for about 8 hours or until no longer wet and tacky, but still plyable. Remove from dehydrator and set aside.

To make the caramel, combine all ingredients together in the food processor and process until smooth (adding more water if too thick). 
To assemble, fill each crepe with bananas and some caramel.  Place the crepes on a plate, and drizzle with additional caramel (you can place it in a pastry bag and drizzle it easier).  Sprinkle with pistachios and scoop some banana lime ice cream alongside. 

Raw Banana Lime Ice Cream:

1/4 cup coconut water

1/4 cup lime juice

1 Tbsp organic lime zest
1 cup raw cashews, soaked 4 hours and drained
1 cup young coconut meat, chopped
1/4 cup raw agave nectar or raw honey
seeds of one vanilla bean
a pinch of sea salt

2 small, ripe organic bananas
1/4 cup coconut oil, warmed to liquid
To make ice cream base, add coconut water to a food processor, along with  lime juice, lime zest, cashews, 1/2 cup cashews, coconut meat, agave nectar, vanilla, sea salt, and bananas. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions. Remove from ice cream make and pour about a third into a freezer safe container