Banana & Caramel Slice

photo 2

Base
1 1/2 cups almonds
1 cup finely dessicated coconut
130g dates
1/2 cup water (approx.)

Method
Puree the dates with the water. Grind the almonds into a fine meal. Combine all ingredients together and press into a square baking tray lined with baking paper.

 

Caramel Filling
1 1/2 Tbs sesame seeds
130g dates
1/2 cup water (approx.)
1 tsp vanilla essence/maple extract
3 pinches of sea salt/Himalayan salt
1/2 cup coconut oil
1 cup cashews (140g)

Method
Grind the sesame seeds and cashews into a fine meal. Place in a bowl. Puree the dates as much water as needed. Combine melted coconut oil with all of the other ingredients in a food processor/mixer and blend well. I ran out of vanilla essence and used a ‘maple extract’ from Aldi instead. It actually improved the ‘caramel’ taste! Spread this mixture evenly over the base of the slice.

 

Banana Filling
130g dates
1/2 cup water (approx.)
1/2 cup coconut oil
1 tsp vanilla essence/maple extract
1 cup shredded coconut
500g banana

Method
Puree the dates with some water (just add the minimum needed). Combine all other ingredients and blend thoroughly. Pour over the top of the caramel mix. Place the slice in the freezer to chill.

 

Chocolate Topping
1/4 cup coconut oil
1/2 cup cocoa/cacao
3 Tbs granulated stevia

Method
Mix the cocoa and stevia in a bowl. Add the melted coconut oil and mix it through. If you have chilled the slice you will be able to spread a thin layer of chocolate over the top now. If like me you forgot or didn’t have time, you can just drizzle the chocolate over the top! Place the slice back in the freezer to set.

I would recommend at least 4 hours in the freezer to set (it will still be reasonably soft in texture). I took it out to cut into servings and then left it in the freezer to be taken out when people wanted!

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