This vegan banana dessert with charoli seeds (also called chirongi seeds) is super easy to make, healthy and date-sweetened (no refined sugars added).
You know, how sometimes after lunch or dinner you rifle through the refrigerator… looking for something sweet or creamy, but hopefully not too un-healthy? This is the perfect little treat you can whip up in a jiffy.
Step by Step
Let us start by making the creamy vegan sauce to sweeten the bananas. First, we need roasted cashews. Mine is store-bought, but you can roast them at home too.
Blend 1/2 cup roasted cashews, 1/2 cup dates, and 1 cup plant milk into a creamy paste.
Next, it is time to add the perfect little crunch in the dessert… using Charoli / Chirongi seeds. They are sometimes called the Indian pine nut. They small, crunchy and delicious when added to creamy sauces.
If you find them in your local Indian store – great, otherwise do not fret. Just add any roasted nut pieces instead.
As per reader Suja’s question…Here’s the nutrition label for charoli seeds. It looks like it is really low in carb, high in protein and fats.
Roast 1/4 cup of charoli/Chirongi seeds for 1-2 minutes on medium flame. Just get them warm and crunchy, make sure not to burn them.
Chop bananas and get them ready…
Add the creamy sweet sauce to chopped bananas.
This sauce is so delicious – it has caramel undertones from the roasted cashews and dates, a great combination. I love this sauce!!
Add roasted charoli seeds and mix.
Serve!!
This dish is also an easy way to use up leftover bananas. I get low -level anxiety when I see bananas getting ripe all together in my counter. I often freeze them in the summer to make nice-creams. But in winter, it is no fun to eat super-cold foods. Make this easy dessert instead.
Or make it into a light snack/breakfast by sprinkling crunchy cereal on top. The possibilities are endless…
Recipe
Vegan Banana Dessert with Chirongi Seeds
Course: RecipesDifficulty: Easy4
servings10
minutesThis vegan banana dessert with chirongi / charoli seeds is super easy to make, healthy and date-sweetened (no refined sugars added).
Ingredients
4 medium bananas chopped
1/4 cup roasted chironji/charoli seeds
- Sweet Sauce
1/2 cup roasted cashews
1/2 cup dates (10-12 dates)
1 cup plant milk (plain)
Directions
- Blend 1/2 cup roasted cashews, 1/2 cup dates and 1 cup plant milk into a creamy sauce.
- Meanwhile, roast 1/4 cup of charoli/Chirongi seeds for 1-2 minutes on medium flame. Just get them warm and crunchy, make sure not to burn them.
- Add the creamy sweet sauce to chopped bananas
- Add roasted charoli seeds and mix.
Conclusion
This vegan banana dessert with charoli / chirongi seeds is a healthy, creamy post-meal treat that satisfies the sweet-tooth craving without refined sugars!!
Check out the video pin for this recipe posted on my Pinterest page:
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Charoli Seeds:
Interesting recipe, I’ve not used charoli nuts before. Any significant nutrition to consider?
Hi Suja, thank you for your question. I updated the post with a picture of nutrition label of the seeds. It looks like has similar profiles to seeds in general – i.e. high in protein and fat, low in carb, moderate in calcium and iron. I have heard that it promotes cooling in ayurveda and people use it as a face scrub ingredient with multhani matti.
I also have read about chironji being used as a substitute for almond in the Mughal (Babar) era based on Achaya’s Indian food history book. We South Indians use it in payasam, and it is called saara paruppu.
Sounds super easy! When blending the dates, I end up with a clumpy mass that cannot be ground further. Adding milk does not seem to help either. Any suggestions?
That’s a very good point Cassie. Deglet Noor and Majdool varieties are soft enough to directly blend, but some are not. For the drier varieties, we can soak them overnight in a cup of milk to soften them and then blend. Or we could try boiling them in the milk too.
Some small chunks remain at the bottom of my blender too… but they end up as soft and chewy pieces, so I add it in anyway.