-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
⠀TART BASE (serves 6-7)⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
| 220g | oat flour (@bobsredmill) |
| 70g | date syrup |
| 70g | coconut oil (@tianacoconut) |
| Pinch of salt |
BANOFFEE CARAMEL
| 1 | ripe banana |
| 3-4 | tbsp smooth peanut butter (heaped @meridianfoods ) |
| 50g | dates |
| 50g | date syrup (@bionaorganic ) |
TOPPING
| Sliced banana | |
| Cacao nibs (optional) | |
| Desiccated coconut (optional) |
This recipe is high up in my favourites, really easy, speedy and natural!
METHOD
- Melt coconut oil
- Mix up base ingredients until dough forms
- Press into cupcake moulds and place in freezer for 10 minutes whilst you make the banoffee caramel
- Blend banoffee caramel ingredients on high speed until smooth
- Scrape down the edges and blend again to ensure smooth consistency
- Pour over oat base
- Top with bananas, cacao nibs and desiccated coconut
- Refrigerate until ready for consumption or devour immediately 🍌