November 08, 2019
This one's a banger!
For the pecan crust...
1/2 cup oats
1/2 cup pecans
1 x tsp coconut oil
2 x tsp maple syrup
For the cashew banana cream filling...
1 x cup cashews (soaked in hot water for an hour)
1 x large banana
1 x TBS maple syrup
2 x TBS coconut cream
The juice of 1/2 lemon
A pinch of salt
1 x tsp cacao powder (optional if you want to create another layer)
For the crust simply add all of the ingredients into a blender and blend until the pecans are more or less broken up. Press this base mix into a silicone mould. For the filling blend all of the ingredients in a blender and pour over the pecan crust. If you'd like to have a chocolate layer, hold back 1/3 of the filling and add a teaspoon of cacao powder to create a third chocolate layer. Freeze for about 3-4 hours or overnight. Decorate with nut butter, cacao nibs & Butter Cups! You can enjoy it frozen or allow it to defrost slightly.
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