Serves 4

 

Biscuit layer

  • 80g pecans
  • 80g almonds
  • 1 tablespoon homemade almond butter (if not homemade, natural & organic)
  • 10 medjool dates
  • 1 tablespoon honey

Middle layer

  •   2 spotty, ripe bananas
  •   3 tablespoons almond butter

Chocolate layer

  • 1 spotty, ripe banana
  • 2 tablespoon coconut sugar
  • 1 teaspoon vanilla powder
  • 4 tablespoons almond butter
  • 2 tablespoons raw cacao (could also use cocoa powder)
  • 10 medjool dates
  • 3 tablespoons filtered water

Plus

  • 2 spotty, ripe bananas for layering

 

 

Biscuit layer

  1. To make the base layer place the pecans and almonds into a food processor and blitz until fine. Add the almond butter, honey and dates and blitz again until completely mixed and sticking together.
  2. Either place in individual glasses or in a cake tin, both work fine, but I think it’d nice to give people individual dishes. Plus, you can see all the layers which looks great!

Middle layer

  1. To make the banana and almond layer, simply add the banana and almond butter to the food processor and blitz until smooth.
  2. Spoon this on top of the base and place in the freezer for about 15min to set.

Chocolate layer

  1. While the bottom two layers freeze you can make the chocolate layer. Place all the ingredients in the food processor and blend until smooth.
  2. Slice the bananas for layering.
  3. Remove the glasses/cake tin from the freezer anyplace a layer of banana on top. 
  4. Then spoon on the chocolate layer.
  5. Add another layer of banana to top it off. You could also add some strawberries which is also delicious.
  6. Enjoy :-) 

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