Name: No-bake banoffee slice (gluten-free and dairy-free)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: Base; 1 cup nuts and seeds – Nici used almonds, hazelnuts, pumpkin seeds and sunflower seeds; 1/4 cup coconut oil, melted; 1 tablespoon honey; 1/2 cup dates, soaked, drained and pulped; Topping; 1/3 cup coconut milk; 2 heaped tbsp honey; 1 cup cashew nuts, soaked for at least 1 hour in warm water; 1/3 cup coconut oil, melted; 3 tablespoon coconut cream; 1 tablespoon honey; 1 teaspoon vanilla extract; 100 gram dark chocolate (minimum 60% cocoa solids), chopped; 1/2 cup dried banana chips, chopped

No-bake banoffee slice (gluten-free and dairy-free)

The mash-up of caramel, chocolate and banana in Nici Wickes' banoffee slice recipe is simply irresistible! It's also gluten, dairy and refined sugar-free, making it perfect for just about everyone

Makes 25 slice

Prep

30M

Cook

15M

Marinate

30M

Total

45M

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This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

Base

1 cup nuts and seeds – Nici used almonds, hazelnuts, pumpkin seeds and sunflower seeds

1/4 cup coconut oil, melted

1 tablespoon honey

1/2 cup dates, soaked, drained and pulped

Topping

1/3 cup coconut milk

2 heaped tbsp honey

1 cup cashew nuts, soaked for at least 1 hour in warm water

1/3 cup coconut oil, melted

3 tablespoon coconut cream

1 tablespoon honey

1 teaspoon vanilla extract

100 gram dark chocolate (minimum 60% cocoa solids), chopped

1/2 cup dried banana chips, chopped

Method

Line a 20cm x 20cm tin with baking paper.

For the base, mix the nuts and seeds in a food processor until chopped semi-fine. Add the coconut oil, honey and dates. Process until you can pinch a small amount between your fingers and it clumps together. Transfer to the tin and press into an even layer. Chill in the fridge while you make the topping.

For the topping, simmer the coconut milk and honey in a small saucepan for about 15 minutes or until it thickens and darkens to a caramel. While this cooks, blend the drained cashew nuts with enough water (between ¼-½ cup) to make a thick cream. Add the coconut oil, coconut cream, honey and vanilla, then blend until smooth. Spoon the topping over the chilled base. Sprinkle over the chocolate and banana chips.

Drizzle with the cooled caramel. Chill for 30 minutes, then slice into small squares.