Fruity Sushi

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fruity sushi ft

Fruity Sushi

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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 2 Rolls
Ingredients Method

Ingredients
  

  • 2-3 hachiya persimmons (sliced into strips, skins peeled)
  • 2 mangos (sliced into strips)
  • 2 bananas (sliced into strips)
  • 1 pint strawberries (cut in half)
  • 8 bananas
  • 2 Tbsp coconut oil
  • 2 Tbsp cacao powder (not to be confused with COCOA!)
  • 1 Tbsp coconut nectar (raw)
  • splash vanilla (non-alcoholic)

Method
 

  1. Place 8 bananas into a food processor and process until mixture becomes smooth and creamy.
  2. Line the dehydrator with ParaFlexx Ultra Sheets and spread banana mixture.
  3. Dehydrate on at 115° for about 5 hours or until wrap can peel out off sheets.
  4. Fill the bottom of the wrap with a long strip of fruit. Roll upwards from the bottom of the wrap (the edge that has filling on it) upward tightly, and seal the end with a bit of water if necessary.
  5. Place coconut oil in small glass jar and seal lid. Drop the jar into a bowl of warm water. This will melt the coconut oil.
  6. Mix all of the ingredients for the dipping sauce and ENJOY! Xx
  7. Placing the rolls in the refrigerator for a few hours will soft up the wrap due to the natural juices of the fruit. I prefer to eat them that way

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