Banana Caramel Crumble

Posted by on Oct 1, 2011 | Comments Off on Banana Caramel Crumble

Ridiculously good!  Adapted from “Raw for Dessert.”



16 pitted medjool dates
1 & 1/2 cups filtered water

  • Soak dates in the water for at least 20 minutes (& up to overnight).
  • Drain the dates but reserve the soak water.
  • Place the dates along with 1/4 cup of the soak water in either a Vitamix or a food processor fitted w/ S blade, and process into a smooth paste. Stop occasionally to scrape down the sides of the work bowl if necessary.

Yields 1 & 1/4 cups. Date paste will keep for 2 weeks in the fridge or 1 month in the freezer (thaw for a few minutes before using).

I use my Vitamix (small carafe) for this, but if using a food processor, you may need to double the recipe to give the machine enough to process. It will depend on how big your food processor is. For example, mine is a very large 14 cup food processor, so this small amount of food, in a giant work bowl, might not be enough to get it to form into a paste. You can either test it out, or just double the recipe & it will be no problem. If using a Vitamix, no need to scrape down sides – just use the tamper as it’s blending & you’ll have a smooth paste within a minute. [See notes below if you prefer to use a substitution for date paste]



1/2 cup cashew butter
1/2 cup maple syrup
1/2 cup date paste
2 tsps vanilla extract
1/8 tsp sea salt

  • Place all ingredients in a blender & process until smooth.

Will keep for 2 weeks in the fridge. Once refrigerated, the sauce will need to be warmed (to at least room temp) before serving in order to obtain the proper consistency.



This is the same shortbread crust used for raspberry squares, but I’ve scaled it down to yield just what you need for this recipe.

3/4 cup shredded dried coconut (unsweetened)
3/4 cup walnuts
1/8 (rounded) tsp sea salt
4 & 1/2 pitted medjool dates, roughly chopped

  • Place the coconut, walnuts & salt in a food processor fitted w/ the S blade & process until finely ground.
  • Add the dates & process until the mixture begins to stick together (but don’t over-process).

Will keep for 1 month in the refrigerator or 3 months in the freezer. The crust doesn’t need to be thawed before using.



1 & 1/2 cups shortbread crust
4 ripe bananas
1/4 cup caramel sauce

  • Place 1 cup of the shortbread curst and all of the bananas in a medium mixing bowl.
  • Mash with fork.
  • Spoon the mixture equally into 4 small serving bowls.
  • Top each serving with approx 1 TBSP of the caramel sauce.
  • Sprinkle 2 TBSPs of the remaining crust over each serving.


For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating 100% raw, substitute raw honey for the maple syrup and use vanilla bean.

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