The slice is also an example of the whole being greater than the individual parts. Alone, the chocolate topping is a bit too dark; the banana caramel is a bit too sweet; and the base is a bit too plain. Together, thought, the layers work perfectly. This feature helps with not eating too much of the batter as you go along. It doesn't help with not eating too many slices at once!
Raw bannoffee slice
A delicious dessert that is raw, vegan and gluten free
Makes about 16 slices
Author: Bite-sized thoughts
Food processor required
For the base -
1/4 cup raw hazelnuts
1/4 cup desiccated coconut
1/2 cup pitted dates
For the banana caramel -
2 ripe bananas
3/4 cup pitted dates
1 tbsp coconut oil
1 tbsp almond butter
For the chocolate topping -
2 medium avocados
1/4 cup raw cacao powder
2 tbsp maple syrup
Line a square baking dish with non-stick paper and set aside.
Combine the base ingredients in your food processor and process until the mix resembles bread crumbs. It will be a bit sticky and just starting to clump together. Transfer to your prepared baking dish and press down evenly across the bottom of the tin.
Combine the banana caramel ingredients in the food processor and process until smooth, scraping down the sides of the bowl occasionally if needed. Spread over your base later.
Combine the chocolate topping ingredients in the food processor and process until smooth, scraping down the sides of the bowl occasionally if needed. Spread over your banana-caramel layer.
Allow to set in the freezer for at least 3 hours before cutting into slices. Store in the freezer.
Submitted to the 100th Healthy Vegan Fridays link-up!
What have you enjoyed making this weekend?