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
Gently wash raspberries and leave on paper towel to dry
Peel and slice bananas lengthways, sprinkle cinnamon cut side up
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)
Brown the bananas (approx 3 mins) then turn over to brown the other side
Place the bananas cut side up on a plate to cool while preparing the cream & base
Place all the base ingredients in a food processor starting only with 4 tbsp coconut oil
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
Line a slice tin with baking paper so the sides overhang, then firmly press the base mixture in
Use the back of a spoon to smooth the base over and place in the fridge to set
Open the chilled can of coconut cream and spoon out the solid cream on the top part of the can into a medium bowl.
Stop when you get to the liquids, you do not want any water/liquids in the cream (use the remainder in cooking or smoothies)
Add the coconut sugar & cinnamon and beat until well combined
Spoon the coconut cream over the base and even it with the back of the spoon
Place the cooled bananas cut side up on the coconut cream layer
Sprinkle the raspberries on top
Return to the fridge to set for around 20mins or until serving
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
Store in the fridge for approx 2 days, can be made the day before
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/996/