Don’t Ban The Banoffi
Banoffi is my favourite dessert hands down, if it’s on a dessert menu I’m getting it! So to realise that there is such a thing as a healthy banoffi its easy to say my mind was blown! Iv’e tried and tested multiple recipes and through much experimenting of different layers, I finally constructed my ultimate banoffi! ✓VEGAN ✓GLUTENFREE ✓DAIRYFREE
Serves
Cooks in Minutes
Ingredients
The Base Layer
- 2 cups of walnuts
- pinch of sea salt
- 1 cups of medjool dates (pitted) – you can buy these in Dunnes or Tescos
- 2 tbsp cocoa nibs (optional)
Caramel Layer
- 2 cups of medjool dates (pitted)
- 1/2 coconut water
- pinch sea salt
- 2 tsp vanilla essence
Banana Mousse
- 1/4 cup of tahini (3-4 tablespoons)
- 3 mashed bananas
- 4 tbsp coconut butter
- 2 tbsp coconut water
- 2 tsp vanilla essence
- 1tbsp lemon juice
*or if you fancy doing a quick job just slice up some banana and a squeeze of lemon.
Cream Frosting
- Coconut milk (tinned & refrigerated- for at least 1-2 hours)- I popped mine in freezer for 30 min or use coyo (coconut yogurt)
Garnish (optional)
- Banana chips
- cocoa powder.
Method
- Place all base ingredients in a food processor and blend until the mixture is fine and sticks together. Spoon into jar and press down with back of spoon, set aside in fridge while you prepare the next layer.
- Like with layer one, place all caramel ingredients into the food processor and blend until a smooth thick caramel forms with no little pieces! Pour on top of base layer.
- Now for the mousse, believe it or not you do the same as the last two layers, place all ingredients in the food processor and blend until creamy.
- The last step, the top layer, open your refrigerated coconut milk and scoop out the hardened milk that forms on the top. Use this as your cream. sprinkle with cocoa powder & banana chips.
- Coconut milk (tinned & refrigerated- for at least 1-2 hours)- I popped mine in freezer
If you fancy a dirty but well worth it Banoffi, I can say the best I have tried is in Yamamori-Georges st!