Vegan Banana & Ginger Creams

Vegan Banana & Ginger Cream Sandwiches

These delicious vegan sweet treats are creamy, with no cream and are sandwiches without bread! But I just don't know what else to call them!! Please make them and suggest names!! 

As with most things that I create in the kitchen, they evolve from a process of me looking at an assortment of recipes and then playing with ingredients that I love (or have in the kitchen cupboard at the time!) I have found that my favourite way of making these treats is to do lots of small biscuit-type morsels in bun trays and then using the vegan "cream" as filling and then sandwiching two of the biscuits together.  

Ingredients

"Cream" Filling
1 cup cashews
1 tablespoon maple syrup
Vanilla (1 tsp essence or half a pod) 

"Biscuits"
1 1/2 cup rolled oats
2 ripe bananas
2 inches fresh ginger
1 inch fresh turmeric
1 generous tbsp coconut oil
coconut oil for the baking tray

Method

Oven at about 180

For the cream filling, blend the cashews and then mix other ingredients. Hey presto - delicious creamy sweetness! Put in the fridge until you need it. 

For the biscuits, blend the oats (or use oatmeal) and put in a mixing bowl. Add bananas and smush together with a fork. Put the turmeric and the ginger in the blender and then add to the mix along with the coconut oil and combine all together.  

I would suggest using a cup cake / bun tray rather than a flat baking tray. Put a tiny amount of coconut oil in each compartment and put in the oven for a couple of minutes to melt it and warm the tray.

Put a piled teaspoon of the mix into each bun compartment and soften down with teaspoon into flat circular discs. Put in oven for about 12-15 minutes and then turn over. Return to oven for a further 5 minutes and then remove and place on a surface to cool down. You should have enough mix to do 2 bun trays with 12 on each. 

Allow to cool before adding the cream filling and sandwiching biscuits together. 

Alternatives

If you want gluten free or less gluten, you can either use gluten free oats or combine oats and almond meal. I soak almonds over-night, then peal them and blend them and do about a 50/50 split of almonds and oats. The oats help to bind the ingredients and add a satisfyingly stodgy consistency. 

If you can't bare to eat dessert without chocolate in it, you can skip the turmeric and add raw cacao powder to the cream filling.

If you don't have fresh ginger and want to use doTERRA ginger essential oil then I would advise that you add it to the cream filling rather than to the biscuits. About 4-8 drops depending on how spicy you want them.   

I like to use dates instead of Maple Syrup quite often - I get really delicious squidgy dates and blend them, or if the dates are a bit harder/dryer then I soak them in a small amount of hot water and blend and use this in place of the maple syrup.