Pina Colada Banana Sushi - Recipe

• Makes 4-6 bite-sized pieces.
• Tangy, sweet and creamy.
• No added sugar, naturally sweetened by the banana!

Ingredients    Cashew Nut Butter 170g (Meridian) 5-6 tsp Cashew Butter    Organic Desiccated Coconut (500g) - Sussex WholeFoods 3-4 Tbsp Desiccated Coconut    Freeze Dried Pineapple 100g (Sussex Wholefoods) 1 Tbsp Freeze-dried Pineapple Pieces, roughly crushed.    Organic Sunflower Seeds 1kg (Sussex Wholefoods) 1 Tbsp Sunflower Seeds, roughly crushed.

Other Ingredients

• Half a large banana.

Method

1. On a chopping board, spread the cashew butter liberally over as much of the length of the banana as possible. Roll it as you spread the nut butter.
2. On a side plate spoon out the desiccated coconut and roll the banana in the powder to coat thickly in the coconut.
3. Sprinkle over the crushed pineapple and gently press them into the top surface of the coated banana.
4. Prior to cutting, sprinkle over the sunflower seed and delicately press into the topping.
5. Chill until ready to slice (these are best prepared up to an hour before serving). Slice into regular thickish bites and present as you wish.