Ingredients
Base
- 60g activated walnuts
- 60g activated almonds
- 60g shredded coconut
- 6 fresh medjool dates (pitted)
- 1/4 tsp sea salt
Topping
- 5 small (lady finger) or 3 regular ripe bananas
- 6 fresh medjool dates (pitted)
- 2 tbsp tahini
- 2 tbsp coconut oil
- 2 tbsp lucuma powder
Method
- To make the base, place nuts, coconut, dates and sea salt in your Thermomix or food processor. For Thermomix – mix on speed 5 for 1 minute to form a crumb. For food processor, blend until mix is a moist crumb but still has some texture.
- Press base mix into a lined dish (I used a pyrex glass dish that was approx 30 x 20 cm)
- Without cleaning the TM/food processor bowl, place all topping ingredients in bowl. For Thermomix – blend on speed 8 for 40seconds (you may need to scrape down the sides at 20 seconds). For food processor – blend until
consistency is smooth. - Pour banana mix over base, and spread evenly.
- Refridgerate for at least 1 hour or until required. Will store in the fridge for at least 4 days… if it doesn’t get eaten before then!
- Serve with sliced banana on top, organic cream, icecream, or just as it is!