No Bake Banana & Raspberry Slice (Nut Free)
 
Prep time
Total time
 
Serves: 8 slices approx
Ingredients
  • For the base:
  • 2 cups finely shredded coconut (dedicated, preservative free)
  • 10 medjool dates pitted
  • ⅓ cup lucuma powder
  • 4-8 tbsp coconut oil melted
  • 1 tbsp cacao nibs
  • ½ to 1 tsp salt
  • For the Cinnamon Coconut cream:
  • 1 can coconut cream chilled overnight in the fridge
  • 1 tsp cinnamon ground
  • 1-2 tsp coconut sugar
  • For the topping:
  • 3 ripe bananas (best with slight black spots)
  • Cinnamon
  • 1 punnet raspberries
  • 2 tbsp ghee, butter or coconut oil (for Vegan option, omit for completely Raw)
  • 2 tbsp coconut flakes
  • 1 tbsp cacao nibs
Instructions
  1. Gently wash raspberries and leave on paper towel to dry
  2. Peel and slice bananas lengthways, sprinkle cinnamon cut side up
  3. Heat non stick pan with fat of choice (I used butter) on medium high and place the bananas cut side down (skip for completely raw)
  4. Brown the bananas (approx 3 mins) then turn over to brown the other side
  5. Place the bananas cut side up on a plate to cool while preparing the cream & base
  6. Place all the base ingredients in a food processor starting only with 4 tbsp coconut oil
  7. Process until all combined, remove a tsp and squeeze the mixture together to see if it holds, it if doesn't, add 1 tbsp coconut oil at a time and retest until the mixture holds together
  8. Line a slice tin with baking paper so the sides overhang, then firmly press the base mixture in
  9. Use the back of a spoon to smooth the base over and place in the fridge to set
  10. Open the chilled can of coconut cream and spoon out the solid cream on the top part of the can into a medium bowl.
  11. Stop when you get to the liquids, you do not want any water/liquids in the cream (use the remainder in cooking or smoothies)
  12. Add the coconut sugar & cinnamon and beat until well combined
  13. Spoon the coconut cream over the base and even it with the back of the spoon
  14. Place the cooled bananas cut side up on the coconut cream layer
  15. Sprinkle the raspberries on top
  16. Return to the fridge to set for around 20mins or until serving
  17. When ready to serve, sprinkle the cacao nibs and coconut flakes on top, then run a knife along the edges and gently lift the slice out by holding onto the baking paper
  18. Store in the fridge for approx 2 days, can be made the day before
Recipe by Intuitive Food Design at https://www.intuitivefooddesign.com/food_recipe/996/