Banana Butter Squares
April 07, 2014 | Makes 16
For the Base:
- 2 Cups of Ground Almonds (240g)
- 4 Tablespoons of Cacao Powder
- 2 Tablespoons of Melted Coconut Oil
- 2 Tablespoons of Maple Syrup/Honey
For the Filling:
- 1/2 Cup of Whole Almonds (75g)
- 3 Ripe Bananas
- 1/2 Cup of Almond Butter (125g)
- 1/2 Cup of Ground Almonds (60g)
For the Top:
- 100g of Dark Chocolate
- 1 Teaspoon of Coconut Oil
These are insanely good. You won’t believe how amazing the filling tastes, it’s one of my favourite things ever. When I want something extra special, these are always top of my list. There’s a little time involved as they have to go in the freezer to set but there’s plenty of spoons to lick while you wait! They’re super indulgent but they’re packed with healthy fats, vitamin E, magnesium and potassium and a fabulous boost of antioxidants too.
Preheat the oven to 180’C. Add the ground almonds and cacao powder to the food processor and blend until combined.
Add in the coconut oil and maple syrup and blend until its starts to come together.
Press the mixture into a baking tin lined with parchment paper and then pop it in the freezer.
Roast the whole almonds at 180’C for about 9 minutes and then set aside. Blitz the bananas, almond butter and ground almonds together in your food processor until smooth.
Scatter the almonds across the base and then pour the banana mixture over them. Freeze for about an hour, or until set.
Melt the chocolate and then stir in a teaspoon of coconut oil (this makes the chocolate thinner and easier to spread out). Pour it over the banana layer and then freeze again for about half an hour so that the chocolate can harden and the filling can set completely. Then slice and enjoy! Store in the freezer and take out a few minutes before eating to allow them to soften a bit.