Since the weather has been so amazing in London recently, we’ve finally been emptying our freezer of all the bananas we froze (optimistically) at the start of May! One of my lovely new elves came up with this delicious recipe as an alternative to the endless banana sundaes we had been having and it couldn’t have gone down better. The recipe itself is so simple, grain free and uses our favourite Pic’s Peanut Butter. I hope you all love this one as much as we do, I would love to hear what you think!
- 190g roasted hazelnuts
- 15g cacao powder
- 1/4 tsp salt
- 13 dates pitted
- 1 tbsp coconut oil
- 2 tbsp cacao nibs
Peanut butter - banana layer
- 165g peanut butter
- 240g frozen bananas
- 50g coconut milk
- optional: 50g maple syrup
- 8g cacao powder
- 2 tbsp maple syrup
- pinch of salt
- 40g cacao butter
- 2 tbsp coconut milk
- 1 tsp peanut butter
Grease a pie tin with coconut oil.
Mix all the ingredients for the crust in a food processor until smooth and crumbly, scraping the sides as needed.
Spread the mixture evenly around the pie tin and press into tin to make the base. Place this into the freezer for 1 hour.
Blend together all the ingredients for the banana - peanut butter layer in a food processor until smooth but firm.
Spread the filling evenly across the base layer. Place this into the freezer for 1 hour.
Melt the cacao butter on a low heat until it forms a clear liquid.
Once melted, add in the cacao powder and stir in whilst still on a low heat
Add the other ingredients and mix them all together
Sprinkle the ganache layer onto the peanut butter- banana layer.
Sprinkle peanut butter on top of the chocolate and add some cacao nibs and hazelnuts for decoration.
With the left over base mixture, roll different sized balls for decoration
Refrigerate until the top layer is firm and enjoy