Salted Banana Nut Rolls

My family and I were recently at a race and after they had Salted Nut Rolls. I forgot how much I loved them, can’t even remember the last time I had one, and had no clue the girls would like them so much. Instant inspiration and the ideas started running through my head and these healthy little Salted Banana Nut Rolls were one of the things that we just whipped up. Great for snack or dessert and you can make these ahead and have them in the freezer for anytime you need a sweet and salty fix!

Salted Banana Nut Rolls

Makes 2-4 servings

2 large ripe bananas

1/2c chopped dry roasted, salted, or honey roasted peanuts

1/3c raw caramel, see recipe below

Start by making the caramel sauce if you haven’t already done so. There are two ways to make these. The first and easiest way is to cut banana into 3/4-1″ chunks, or desired thickness but not making them too thin. Place caramel on a plate or shallow dish and the peanuts on a separate plate, or other side of the plate if using a large dinner plate, or shallow dish. Roll the outside, non flat surfaces, in caramel and then in the peanuts. Place flat side down on a plate or flat surface that can go into the freezer. Repeat will all slices. Place in the freezer for 20-30 minutes, or until ready to enjoy.

The second way, to make a long dragon roll or banana on a stick if you wish to make it that way. Place a sheet of plastic wrap on a flat surface and sprinkle with peanuts (using only half of the peanuts) as long as the banana. Cover banana with caramel using a knife or small spatula, using this method you can make the caramel much thicker if desired. Covering 3/4 of the banana, leaving one side where you are holding it, or all the way around if you place it on a skewer if you want it on a stick. Place caramel side down in the crush nuts. If you have a part without caramel spread caramel on it now. Carefully roll the banana in peanuts. Roll in plastic wrap and place in the freezer for an hour or until firm, or until ready to enjoy. Repeat with the 2nd banana.

When ready to eat pull them out of the freezer and enjoy. If you made using the 2nd method you can unwrap, plate, and slice it if desired.

Caramel

Makes about 1 cup

1c Medjool dates, pitted*

pinch of sea salt

1/2 tsp fresh lemon juice

1/3 cup almond milk (used So Delicious Unsweetened Almond Milk Plus)

1 tsp pure vanilla extract

2 TBSP almond butter, or nut butter of choice** (used MaraNatha Almond Butter for one and Peanut Butter & Co Smooth Operator for other batch)

*Soak dates for 2 hours, or until soft, in filtered water. If using a Vitamix you don’t have to soak them but I still do.

**Optionally you can omit nut butter and blend in 3/4c of soaked cashews and 1 tablespoon of melted coconut oil to make a really rich creamy caramel.

Blend everything together in a Vitamix, blender, or small food processor until smooth, scraping down sides as needed. Store leftover caramel in the refrigerator and use within 1 week.

Leftover caramel? Don’t worry we will have another recipe posting soon that will use it! Will update this post with a link when it is posted!