Wow it’s so hot at the moment and this is the perfect dessert to cool you down. Raw Bonoffee was the bomb when I served it out at The Mantra Room a few Wednesdays ago. I thought I’d share it as so many people asked for the recipe.
- 1 cup walnuts
- 1 cup almonds
- 1 cup Pitted Dates (tightly packed) soaked if not mejool
- 2 cups Pitted Madjool Dates
- 2 tbs Coconut Oil
- 1 1/2 cup coconut cream
- 1 tsp Vanilla essence
- 4 Bananas sliced
- 2 cans Coconut Cream
- 1 teaspoon Vanilla
- Dash of maple syrup
- Vegan Dark Chocolate or Raw Chocolate (grated)
Add the walnuts and pitted dates to the food processor and process. It will first be crumbly and then gradually will become doughy and start to stick together as the nuts release their oils.
Process until it reaches this sticky dough stage.
Transfer to a pie dish and press firmly.
Refrigerate until firm
Add all ingredients and blend.
Whipped Coconut Cream
Refrigerate 2 cans of coconut cream, open and remove the cream that has become hard at the top of the can. Whip the cream with a little vanilla and maple syrup to taste.
Pour caramel over set crust and return to fridge or freezer until firm
Spread a layer of bananas over caramel filling
Spread the coconut cream
Top with grated vegan chocolate