8 inch tin / makes 12-14 slices
Method
Line an 8” cake tin with greaseproof paper
To make base – finely grind almonds & buckwheat. Blend in remaining ingredients and press into tin.
Arrange sliced bananas on top of the base
To make toffee layer – blend all ingredients together until smooth. Evenly spread over bananas. Place in fridge until next layer is ready.
Blend all ingredients of creamy layer in high powered blender until smooth. Pour over toffee layer & return to fridge. Leave to set for 10-12 hours
Dust with cinnamon before serving
Ingredients
Base:
200g almonds (soaked & dehydrated)
150g buckwheat (soaked & dehydrated)
20ml olive oil
50g dates
2nd Layer : 2 bananas (sliced)
3rd Toffee Layer
100g raw almond butter
50g coconut nectar
50g Dates
20g raw carob (mesquite/algarroba)
30g Coconut Oil
½ Banana
1 tsp he shou wu (optional)
Creamy Top Layer
150g raw cashews (soaked 3 or 4 hours)
3 bananas
85g coconut oil (melted)
10g baobab
10g lucuma
2 tsp lecithin
5 drops of vanilla extract
10 drops stevia
¼ tsp mineral salt
Notes
If you would like to make this recipe nut-free, try using sunflower seeds instead of almonds in the base, substitute tahini for the almond butter and use avocados in place of the cashews