Calling all dessert lovers! Our Raw Banoffee recipe is set to secure a soft spot in your heart...
You’ll need:
(makes 4-6 portions)
For your nut base:
- 70g pecans
- 100g almond flakes
- 2 tsp of agave
- 100g dates
For your banoffee cream:
- 40g almond milk
- 40g dates (chopped)
- 75g almond butter
- 340g bananas
To make:
- First, whip up your nut base by throwing the pecans, almonds & dates into the food processor
- Add the agave and give the mix an extra wiz
- Pop the mix in the fridge for 10 mins
- Time to get started on the banoffee cream - chuck the dates, almond butter, almond milk & bananas into the food processor. Whip up until you reach a smooth and creamy consistency
- Grab your tin/s from the frigde and generously spoon the cream onto the nut base
- If you're feeling extra decorative, sprinkle some cacao nibs on top, and enjoy!
