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Raw Banoffee Slice

By Tamika Woods on July 19, 2016 in Food

Photo: Tamika Woods

Photo: Tamika Woods

The perfect combination of crunchy biscuit base, creamy frozen banana and sticky, sweet caramel, this raw banoffee slice is the ideal healthy alternative to the original decadent pie.

Ingredients (Serves 6-8)

Biscuit Base
1 cup buckinis (raw, activated buckwheat)
1 cup oats
1/2 cup desiccated coconut
7 medjool dates, pitted
3 tbsp tahini
1 tbsp maple syrup
1 tsp vanilla essence

Banana Cream Layer
3 very ripe frozen bananas, sliced
1/2 cup coconut cream
1-2 tbsp maple syrup (if not sweet enough with just bananas)

Salted Caramel Layer
11 medjool dates, pitted
1/4 cup cashew butter
1/2 cup coconut cream
A tiny squeeze of lemon juice
1/4 tsp cinnamon
1/2 tsp salt

Top Layer
1 banana, sliced
A few small pieces of raw chocolate (for shaving on top)

1. Add buckinis and oats to a high strength food processor or blender and pulse a few times until they are roughly starting to break down into a flour (you still want a few chunks).
2. Add all remaining biscuit base ingredients and process until just coming together. The mixture should be slightly sticky and hold together when you pinch a clump between two fingers. If the mixture is too dry, try adding a small dash of water, spoonful of coconut oil, or an extra date.
3. Grease or line a small square tin (approx. 20cm x 20cm) and press the biscuit base evenly across the base of the tin.
4. In the same blender/processor, add all of the banana cream ingredients and process until completely smooth
5. Pour banana cream over the base layer and place in the freezer to set for at least six hours (preferably overnight).
6. While the banana cream is setting, make the caramel. Add all of the ingredients to the same blender/processor and blend until smooth. If not serving the slice straight away, store the caramel in a sealed jar in the fridge.
7. When ready to serve, remove the slice from the freezer, spread the caramel evenly over the frozen banana cream and then top with sliced banana and shaved chocolate.
8. Allow to stand for around 15-20 minutes as it will be much easier to cut through the frozen banana at this point. Slice into long rectangles and serve.

Tamika Woods is a Nutritional Medicine student and founder of Sproutly Stories, a new health food blog designed to translate evidence-based information into digestible pieces of knowledge. Her wholesome recipe ideas inspire others to implement their health learnings in an easy and delicious way. For more guilt free recipes, check out