Raw banoffee pie slab recipe
Try this recipe for a raw banoffee pie slab from Livia’s Kitchen
Makes about 12 squares
For the nougat:
165g rolled oats or oat flour (can also be replaced by more ground almonds)
165g ground almonds
50ml maple syrup
25g melted raw coconut oil
1½ teaspoons vanilla powder
For the banana caramel:
350g soft pitted Medjool dates
150g very ripe peeled bananas
For the raw chocolate:
100g raw coconut oil
60g cacao powder
2 teaspoons vanilla powder
Pinch of salt
4 tablespoons maple syrup
2 tablespoons cacao powder, for dusting
1 banana, sliced, to decorate
To make the nougat:
If using whole rolled oats rather than flour, place the oats in a food processor and grind to a flour-like consistency.
Add all the other ingredients and pulse until the mixture comes together.
Line a 20cm by 28cm brownie tin with greaseproof paper. Press the mixture into the tin and place this in the freezer while you make the banana caramel.
To make the banana caramel:
Blend the dates until they form a paste. Add the banana, blending until a smooth caramel forms.
Spread onto the base in the tin and then return it to the freezer.
To make the raw chocolate:
Melt the coconut oil in a bain-marie or a glass bowl above, not touching, a pan of simmering water.
Once melted, add all the other ingredients and stir until you have a nice smooth chocolate.
Pour the chocolate onto the other two layers and leave it to set in the freezer for at least an hour.
Remove the banoffee slice from the freezer at least 10 minutes before slicing to prevent it from cracking. Dust with cacao powder and serve with banana slices on top.
This recipe is extracted from Livia’s Kitchen by Olivia Wollenberg, (Ebury Press, hardback £20).
Photography: Tara Fisher