Banoffee Bars
Thick peanut butter and banana mousse with a layer of crunchy dark chocolate and a vanilla oat shortbread… we’re slightly obsessed with this slice at the moment and we think you will be too. The best thing is that it uses all pantry staple ingredients that you’ll have at home right now.
Serves: 8
Time: 25 minutes
Ingredients –
Shortbread:
1 cup rolled oats (use raw buckwheat groats if GF)
3/4 cup almonds
3 tbsp maple syrup
1 tsp vanilla bean extract or paste
1/2 tsp sea salt
Chocolate:
100g dark chocolate, melted
Banoffee Caramel:
2 frozen bananas
1 cup peanut butter
4 tbsp maple syrup
3 tbsp coconut yoghurt
2 tbsp coconut oil, melted
1 tsp vanilla bean extract or paste
1/2 tsp sea salt
Method –
Line a loaf tin with baking paper and set aside.
To make the shortbread, first add the rolled oats and almonds to a blender. Blend until you have a fine flour.
Add the remaining ingredients and blender until you have a thick shortbread consistency. *note: if it is too crumbly add 1-2 tbsp of water or melted coconut oil.
Place the shortbread into the lined loaf tin and evenly press. Set aside.
Melt the dark chocolate and spread out over the base. Place in the freezer for 5-10 minutes or until the chocolate has set.
To make the banoffee caramel, place all of the ingredients in a blender and blender until you have a thick, smooth moussey consistency. Pour the banoffee caramel over the set chocolate and place in the freezer to set for 3 hours.
Once set, cut into squares. These will last in an airtight container in the freezer for upto 2 months.
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