4 Medjool dates, pitted, or 8 Deglet Noor dates, pitted 1 cup unsweetened shredded coconut 2 1/4 cups water 3/4 cup raw almonds, lightly toasted 2 tbsp agar flakes 6 ripe medium bananas, mashed 2 tsp alcohol-free vanilla extract 1/2 cup low-sodium canned cannellini beans, drained
Soak dates in 1/4 cup of the water or enough to cover. Soak coconut in the remaining water. After 20 minutes, drain dates and coconut and reserve soaking water.
Chop 1/4 cup of the almonds and put aside for topping.
Transfer coconut and date soaking liquid to a saucepan, add agar flakes and cook over medium heat, whisking until dissolved, about 5 minutes. Reduce heat, add mashed bananas and bring to a simmer. Cook for 2 minutes, remove from heat and add vanilla. In a high-powered blender, blend banana mixture with remaining almonds, dates and beans until smooth. Pour mixture into a medium bowl. Stir in coconut flakes and mix. Transfer to a large serving dish or individual dishes. Top with reserved chopped almonds and chill for at least one hour before serving.
Note: Agar is a stabilizing and thickening agent made from seaweed. It is sold in health-food stores and some supermarkets in both flake and powder forms. If using agar powder instead of flakes, reduce the amount to 1 tablespoon.
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