Banana Bowls with Almond Butter Caramel
In a bowl, combine almond butter, mashed dates, almond milk and honey. If your almond butter isn't liquidy, you will need to add more honey/milk.
Heat a skillet with coconut oil over medium heat. Add banana slices and cook for ~2 minutes until bottoms are golden brown and crispy. Flip bananas to the other side and cook until golden brown and crispy.
Divide coconut oil bananas between 4 bowls and top with a heavy drizzle of almond butter caramel, raspberries, sliced almonds and sea salt.
Store any remaining almond butter caramel in the fridge and use it to top your morning bowl of oatmeal.
Created by Kylie Mitchell for Almond Board of California