Hi I'm Leonie, Collector of feathers, pebbles, words and adventures, with an overactive mind and a sunshine-filled heart.

This blog is all about: NATURE ~ RUNNING ~ ART ~ FOOD ~ LOVE ~ SELF-DISCOVERY

Clean and Cool Frozen Banoffee Tart

I've long been a fan of the 'frozen squished bananas = banana icecream' arrangement. Healthy. Dessert. Sorted.

But I wanted to change it up a bit this week so I hunted through the pantry. Let's face it - dates improve everything, so they're in. Also peanuts. It's getting a bit of a banana split feel to it.

And oh, look, the last dregs of some natural yoghurt that's nearly out of date. There's my topping! Mmmm.... ok now it's looking like Banoffee Pie!

Only my version is cleaner than the original - and healthy enough for breakfast! :)

Clean and Cool Frozen Banoffee Tart

1/3 cup buckwheat groats
1/3 cup chopped peanuts
1/3 cup dates (I didn't waste my expensive Medjool dates, I just used the cheap dry-looking cooking dates)
1 tablespoon water
1 tablespoon coconut oil

2 large ripe mashed bananas (mine totalled about 300g)
Half quantity of date caramel (super easy to make)
2/3 cup natural yoghurt (or whipped cream if you're going for something really decadent!

To decorate
1 tablespoon chopped nuts
1 tablespoon cacao nibs
And an optional (but pretty) sprinkle of purple hundreds and thousands  :)

Combine the base ingredients in a high speed blender, then press into an 8 inch / 20cm base measurement springform pan. Of course you can use a smaller tin for a higher tart; as you can see mine turned out quite flat in this pan.

Pop this into the freezer for 5 minutes or so while you mash the 2 bananas. Remove pan from freezer and spread the banana over the base. Freeze for an hour or until the banana is slightly firm.

Once you think you can spread the date caramel over the banana without smooshing the layers together, go ahead and spread it on, and store it in the freezer. When you're ready to serve, top with the yoghurt or cream and decorate with cacao nibs, nuts and sprinkles.

Make it vegan - substitute CoYo coconut yoghurt for the top layer
Make it nut free - substitute sunflower seeds for the base and decoration

- Serves 8

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