RAW BANOFFEE SLABS

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RAW BANOFFEE SLABS

This rich and decadent caramel filling alone is enough alone to persuade you to whip up these delightful banoffee slabs. An oaty crumble, spread with layers of thick nutty banoffee caramel, topped with sliced bananas. ๐ŸŒ



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

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INGREDIENTS

BASE (serves 10)

  • 220g oat flour (2 cups)
  • 70g agave/maple syrup (1/6 cup or 45 ml)
  • 70g coconut oil (1/4 cup)
  • Pinch of salt โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €

BANOFFEE CARAMEL

  • 2 ripe bananas
  • 6 tbsp smooth peanut butter
  • 100g dates (6 medjool dates, just over 1/2 cup chopped and pitted)
  • 80g agave/maple syrup (1/4 cup) โ €โ €โ €โ €โ €โ €โ €โ €โ €โ € โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €

TOPPING

  • Sliced banana
  • Desiccated coconut (optional)
  • Pistachios (optional)

      METHOD

      • Melt coconut oil
      • Mix up base ingredients until dough forms
      • Press into a tray whilst you make the banoffee caramel
      • Blend banoffee caramel ingredients on high speed until smooth
      • Pour over oat base and top with bananas, cacao nibs and desiccated coconut
      • Refrigerate until ready for consumption or devour immediately ๐ŸŒ
      • Roll in chopped hazelnut kernels and repeat for the rest. Ready to serve!

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