
Celebrity Chef
Ingredients:
For the Base Layer:
- 250g raw almonds, walnuts or
- pecans, plus extra to decorate
- 250g Medjool dates, pitted
- 2 tbsp cacao nibs (optional)
- pinch of sea salt
For the Caramel Layer:
- 250g Medjool dates, pitted
- 125ml coconut water
- 1 tbsp nut butter
- 2 tsp vanilla essence
- pinch of sea salt
For the Banana Mousse:
- 60g light tahini
- 3 ripe bananas, mashed
- 2 tbsp coconut oil or butter
- 2 tbsp coconut water
- 1 tbsp freshly squeezed
- lemon juice
- 2 tsp vanilla essence
- coco cream (page 307)
Method:
“I like to serve this in old jam jars, small Kilner jars or pretty glasses. Make sure you get a little bit of each layer when you dig your spoon in!” says ‘Natural Born Feeder’ Roz Purcell.
- Start by putting all the base ingredients in a food processor and blending until the mixture is starting to stick together.
- Spoon into the bottom of the jars and press down with the back of the spoon. Set aside in the fridge while you make the next layer.
- Put all the caramel ingredients into the food processor and blend until a smooth, thick caramel forms with no pieces of dates visible. Spoon the caramel on top of the base layer and return to the fridge.
- To make the banana mousse put all the ingredients except the coco cream in the food processor and blend until creamy.
- Spoon the mousse on top of the caramel as the final layer. (Or you could just slice up some bananas and drizzle them with a squeeze of lemon)
- Finish with a dollop of coco cream, scatter over some chopped nuts and serve.
https://www.rte.ie/lifestyle/food/2016/0613/795273-natural-born-feeder-sinless-banoffee/