Disclaimer: this is a treat! It has good stuff in it, but still, a TREAT. Ok?
Base ingredients and steps
1.5 cups of nuts and/or seeds, pinch of salt, 1 large or 2 small ripe bananas, 1/4 cup coconut oil.
Blitz nuts and salt in your food processor until it looks like breadcrumbs. Add banana and coconut oil. Blitz again until it forms a smooth, thick paste-like consistency. Spoon it into a lined loaf tin and smooth it out evenly. Pop it in the fridge or freezer to set.
‘Caramel’ Layer ingredients and steps
1 medium can full fat coconut cream, 1 tablespoon of rice malt syrup* or other natural sweetener, 1 tablespoon of gelatine powder, 1 tablespoon of tahini.
Pour coconut cream and rice malt syrup into a small saucepan. Bring it to a low-medium heat and stir occasionally for fifteen minutes as it bubbles away. It should start to brown a little. Take it off the heat and swiftly stir through the gelatine powder until smooth with no lumpy bits. Stir in the tahini. Pour the ‘caramel’ over the base layer, making sure it is even, and pop back into the fridge or freezer.
Topping ingredients and steps
Whip half a cup of cream. Spread it across the cooled and set (no wobbles) slice. Use the thickened layer of chilled coconut cream if avoiding dairy.
Add a layer of sliced banana on top of the whipped cream
Drizzle with, a) melted 85-95% cocoa dark chocolate, or b) a mixture of about ¼ cup melted coconut oil, a tablespoon of cacao powder and a tablespoon of rice malt syrup*.
Pop back into the fridge for chocolate to set, then carefully slice and eat!!
*rice malt syrup is my first choice of sweetener because it does not contain fructose, meaning it doesn’t bug your liver like other sugars. But I highly recommend removing the sweetener altogether once your palate has adjusted to a real-food diet.
By Franklee Healthy