Banoffee Slices | Clean Eating

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Ingredients
The Chocolate Layer
100g Coconut Oil
60g Cacao Powder
2 tsp Vanilla Powder
Pinch Pink Himalayan Salt
4 tbs Maple Syrup

The Banana ‘Toffee’ Layer
350g Medjool Dates
150g Bananas

The Base
165g Oat Flour
165g Ground Almonds
50 ml Maple Syrup
25g Coconut Oil
1.5 tsp Vanilla Powder

Banoffee pie is a well-known English dessert, claimed to have been invented at an East Sussex restaurant in the 1970s. Since its creation, the word’ banoffee’ has entered the English language to describe any food or product comprising both banana and toffee taste and/or smell notes.

If you’re looking for a clean-eating recipe that brings indulgent, ‘banoffee’ satisfaction, I’d highly recommend the following creation by Livia’s Kitchen. I discovered this recipe on page 107 of her cookbook and it is undoubtedly one of the best recipe’s I’ve tried and tested.

Method

The Base

  1. Place a brownie, cake or tart tin into the freezer
  2. Place the oat flour and ground almonds into a food processor. If you only have whole oats and almonds, blitz them until a flour-like consistency forms
    1. If you have coeliac disease or just don’t want to use oats, you can substitute for more almonds
  3. Melt the coconut oil and add it into the mixture. Be sure to use a bain-marie or ‘double-boiler’ technique
  4. Mix in the maple syrup and add the vanilla powder
  5. Take the tin out of the freezer and line with baking parchment
  6. Press the mixture firmly and evenly into the lined tin and place back into the freezer

 

The Banana ‘Toffee’ Layer

  1. Blend the dates into a sticky paste
  2. Add the banana and blend until smooth and creamy
  3. Take the tin out of the freezer, spread the banana ‘toffee’ mixture on top of the base, and place back into the freezer

 

The Chocolate Layer

  1. Melt the coconut oil in a bain-marie
  2. Add the cacao powder, vanilla powder, maple syrup and pink Himalayan salt, and stir until silky smooth
  3. Take the tin out of the freezer and pour the chocolate evenly over the banana ‘toffee’ layerimg_9357
  4. Place back into the freezer to set for at least an hour

When you take your banoffee slab out of the freezer, lift it out of the tin with the baking parchment and be sure to let it rest at room temperature for at least 10 minutes before slicing, so that it doesn’t crack. I also like to dust with cacao powder and coconut palm sugar

If you want to be super precise, use cheese-wire or unflavoured dental floss to slice into perfect squares.

If you do have any left over after serving, these keep really well in the freezer. I love to have them handy whenever I grave something sweet.

Enjoy!

 

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