This recipe is gluten free, vegan & raw
“Why would you want to cook for other people on your birthday?”
“Shouldn’t people be buying YOU dinner on your special day?”
“Are you sure? That sounds like a lot of effort for your birthday”
These were all questions that people asked me throughout the last week in the lead up to a dinner party that I was throwing for my birthday last week. Cooking is something that brings me so much happiness, that I couldn’t think of anything else I would rather be doing. The ability to nourish and care for the people you love along with the creative process that gets you there, is the perfect birthday gift to myself. If there's any excuse I can get to spend a whole day in the kitchen - I'll take it!
This year, I decided to do a Mexican feast (see my Epic Vegan Nachos to make your own), but that isn’t what this post is about. The real star of the birthday feast was the dessert that I had been creating in my head for the better part of six months.
Raw desserts, unlike a lot of food bloggers, do not tend to be something that I make regularly. I find that they can often be too rich, and usually save them for special occasions. The dense nut and coconut oil bases which are often used can be pretty heavy for a sweet treat. I envisioned a base for this Banoffee Slice which was more reminiscent of a traditional baked biscuit base rather than a nut bar or bliss ball. Ground oats and buckwheat turned out to be the perfect way to achieve this desired texture.
The inspiration for banoffee initially stemmed from my obsession with banana nice cream. In all honesty, I had never actually tried a banoffee pie and was surprised to learn that a regular banoffee is really just a caramel tart with banana slices on top. 'Why confine the star of the show to the top layer of the dessert?', I thought.
I wanted mine to be SUPER banana-y throughout all of the layers, which of course meant a thick layer of banana nicecream in the middle. If you’re a connoisseur of the typical banoffee pie, this might not be the recipe for you. If you’re like me and you’re looking for a dessert that combines frozen banana and caramel on top of a delicious crunchy raw base, you’ve got to give this a try.
In the end, the only regret on my birthday…
Was having to share this with other people. Enjoy!
Note: If you don’t feel up to making all three layers, I highly recommend at least making the caramel. It is the perfect imitation of genuine caramel and had me literally jumping around the kitchen with joy when it came together. I plan on incorporating this caramel in to my weekly repertoire for adding to smoothie bowls and cheeky caramel toast toppings! (It's THAT good).
You'll love this Raw Banoffee Slice because it's:
Raw Banoffee Slice
Biscuit Base Ingredients
- 1 cup buckinis (raw, activated buckwheat)
- 1 cup rolled oats
- 1/2 cup desiccated coconut
- 7 medjool dates, pitted
- 3 tbsp tahini
- 1 tbsp maple syrup
- 1 tsp vanilla powder or essence
Banana Cream Layer Ingredients
- 3 very ripe frozen bananas, sliced
- 1/2 cup coconut cream
- 1 - 2 tbsp maple syrup if not sweet enough with just bananas
Salted Caramel Layer Ingredients
- 11 medjool dates, pitted
- 1/4 cup cashew butter
- 1/2 cup coconut cream
- A tiny squeeze of lime
- 1/4 tsp cinnamon
- 1/2 tsp salt
Top Layer Ingredients
- 1 banana, sliced
- A few small pieces of raw chocolate (for shaving on top)
- Any other decorations your heart desires such as edible flowers or coconut flakes
Takes , serves 6.
- Add buckinis and oats to a high strength food processor or blender and pulse a few times until they are roughly starting to break down into a flour (you still want a few chunks).
- Add all remaining biscuit base ingredients and process until just coming together. The mixture should be slightly sticky and hold together when you pinch a clump between two fingers. (If the mixture is too dry try adding a small dash of water, spoonful of coconut oil, or an extra date).
- Grease or line a small square tin (mine was 20cm x 20cm) and press the biscuit base evenly across the base of the tin.
- In the same blender/processor add all of the banana cream ingredients and process until completely smooth.
- Pour banana cream over the base layer and place in the freezer to set for at least 6 hours (preferably overnight).
- While the banana cream is setting, make the caramel. Add all of the ingredients to the same blender/processor and blend until smooth. If not serving the slice straight away, store the caramel in a sealed jar in the fridge.
- When ready to serve, remove the slice from the freezer. Spread the caramel evenly over the frozen banana cream and then top with sliced banana and shaved chocolate.
- Allow to stand for around 15 - 20 minutes as it will be much easier to cut through the frozen banana at this point. Slice into long rectangles and serve!
- Enjoy the perfect combination of crunchy biscuit, creamy banana and sweet caramel - YUM!