PB Brownie Banoffee

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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