Raw Banoffee Pie Slab

This decadent dessert from Olivia Wollenberg is packed with natural sweetness, so treat yourself to an extra slice or two!

Healthy Diet

By Healthy Diet

Serves: 12
cals 376
Raw Banoffee Pie Slab

Ingredients

For the nougat

  • 165g oat flour
  • 165g ground almond
  • 50ml maple syrup
  • 25g raw coconut oil, melted
  • 1 ½ tsp vanilla powder

For the banana caramel

  • 350g soft pitted Medjool dates
  • 150g very ripe bananas, peeled

For the chocolate

  • 100g raw coconut oil
  • 60g cacao powder
  • 2 tsp vanilla powder
  • pinch of salt
  • 4 tbsp maple syrup

To serve

  • 2 tbsp cacao powder, for dusting
  • 1 banana, sliced

Method

  1. To make the nougat place all the ingredients in a food processor and pulse until the mixture comes together. Line a 20cm x 28cm brownie tin with greaseproof paper and press the mixture into the tin. Place it in the freezer while you make the banana caramel.
  2. Blend the dates until they form a paste, then add the banana and blend until a smooth caramel is formed. Take the tin out of the freezer and spread the caramel over the base. Return it to the freezer.
  3. Make up the chocolate by melting the coconut oil in a bain-marie or in a glass bowl placed above a pan of simmering water. Once melted, add all the other ingredients and stir until you have a nice smooth consistency.
  4. Pour the chocolate over the other two layers and leave to set in the freezer for at least an hour.
  5. Remove the banoffee slab from the freezer at least 10 minutes before slicing to prevent it from cracking. Dust with cacao powder and serve topped with banana slices.

Find more naturally sweet desserts in Livia’s Kitchen by Olivia Wollenberg (Ebury, £20) penguin.co.uk

Nutrition: per serving

cal

376

fat

19.9g

protein

8.2g

sat fat

10.3g

salt

0.07g

carbs

44.3g

sugars

29.3g