-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
110g | oat flour |
35g | agave or maple syrup |
35g | coconut oil |
BANOFFE FILLING
100g | agave or maple syrup |
110g | dates |
2 | bananas |
6 | tbsp peanut butter (or cashew / almond butter ) |
CHOCO HAZELNUT GANACHE
100g | chocolate |
2 | tbsp coconut oil |
1 | tbsp hazelnut butter (optional) |
SWIPE RIGHT 🥧🥧
METHOD
- Melt the coconut oil and mix all base ingredients until a dough forms
- Line a muffin tray with silicon moulds, divide the dough into 4 balls and press the dough into the moulds. Freeze whilst you make the Flfilling .
- Blend all filling ingredients on high speed until smooth
- For the chocolate ganache, melt the chocolate and coconut oil on a bain marie and then stir in the hazelnut butter
- To make the layers, spoon in 2 tsp of choco hazelnut ganache into the base of each pie, followed by 2 tsp of banoffee (you can use a piping bag to make this neater). If your choco layer is very thin, freeze it for 5 minutes before layering with banoffee
- Alternate the layers and finish with a banoffee swirl on the top.