Raw vegan bannoffee slice

This slice positions sweet, gooey banana caramel between a coconutty base and a rich, dark chocolate topping. It is delicious, satisfying and decadent. It is also made entirely from wholefood ingredients. In all, it is my kind of dessert and I liked it very much.

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!

This actually sets and stores best in the freezer, and you only need to pull it out about 5 minutes before eating (or less if you want a more ice cream-y treat). When making the slice, you can also progress through the base, banana caramel and chocolate layers using the same food processor - it doesn't matter if remnants of the previous layer make it into the next one.

Raw bannoffee slice

A delicious dessert that is raw, vegan and gluten free

Makes about 16 slices

Author: Bite-sized thoughts

Food processor required

Print recipe

Ingredients

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

Method

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?

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