Everyone loves banoffee pie right? I’ve been selling these as one of my food products for years. This is a slightly different recipe for you to try yourself at home.
1/3 cup dates
1 cup cashews
2 tbsp coconut oil
Banana Cream Layer-
2 tbsp almond butter
1 1/2 tbsp cacao powder
2 ripe bananas
2 tbsp sweetener (maple syrup/ honey/ sweet freedom)
1/3 cup cashew nuts
1 tbsp coconut oil
2 tbsp melted coconut oil
1 1/2 tbsp cacao powder
  • For the base, pop the cashews into a food processor and blitz to form a crumb like texture.
  • Add in the coconut oil and dates and blend again until everything is well combined.
  • Pour the mixture into a baking dish and press into the base of the dish to form a smooth base. Place this into the freezer whilst you make the banana cream layer.
  • In a food processor of high speed blender, combine all of the ingredients for the banana cream layer and blitz everything until you’re left with a really smooth, velvety texture.
  • Carefully pour this over the base layer and pop them into the freezer for 3 hour or overnight.
  • When you’re cakes are fully set, allow to thaw slightly then slice into portions.
  • Combine the melted coconut oil, cacao and sweetener of choice and mix to form a chocolate sauce.
  • Drizzle this over each of the slices and place them into the fridge for 10 minutes to set the chocolate.

*Recipe and images in collaboration with Charley’s Health*