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by Josée Fiset

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velvety chocolate-banana cream with spicy cashews

The bananas give this cream its smooth, rich consistency. They’re also why this dessert doesn’t need any added sugar. And if you remove them from the recipe, you end up with the perfect icing for a chocolate cake. This base can be used in so many ways. For instance, roll a teaspoon of the mixture and dip it in melted chocolate, and what do you get? Ta-da! A truffle!

Preparation : 20 minutes

Baking : 10 minutes

Efficiency : 4 to 6 servings



1. Put the chocolate in a large bowl. Set aside.

2. In a small saucepan, heat the soy beverage over low heat. Pour over the chocolate and let melt for a few minutes. Whisk well.

3. If using bananas, peel and cut into small pieces at the very last minute to prevent oxidation. Add the fruit to the chocolate mixture and, using an electric hand mixer, purée until smooth. You can also leave the fruit as is in the mixture if you prefer. Pour the cream into small glass dishes and refrigerate for at least 2 hours.

4. Meanwhile, in a non-stick frying pan over high heat, stir the cashews with the honey for about 5 minutes or until the honey caramelizes and cashews are golden-brown. Add the pepper. Working quickly, transfer nuts to a sheet of parchment paper and separate. Let cool.

5. Top each serving of chocolate-banana cream with spicy cashews, either whole or coarsely chopped.


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