Friday, 9 November 2018

Banoffee Millionaire Squares

banoffee millionaire squares

Before I changed my way of eating, baking was probably my favourite style of cooking. It has always amazed me, and continues to do so, that combining just a few simple ingredients creates something completely different to the components and truly delicious! There have been times when baking has really been my sanctuary as well.. concentrating on the recipe, measuring ingredients and focussing on the task in hand helped me to switch off whilst also providing a feeling of accomplishment and productivity. Today's recipe isn't baking as such- in that it's a raw recipe- but it is amazing how the different components come together to create a delicious and indulgent treat. I served this at a recent event and all of the attendees raved about it- even those who professed not to be fans of banana!

Three great health benefits: boosts mood, beneficial for brain health, good source of fibre

Makes 16 squares
Keep refrigerated

Ingredients:
For the Base:
125g gluten free jumbo oats
125g walnuts
Pinch sea salt
3 tbsp coconut oil (liquid)
2 tbsp maple syrup
For the Caramel Centre:
350g medjool dates, pitted
2 tbsp coconut oil (liquid)
1/2 tsp vanilla extract
1 ripe banana (125g)
For the Chocolate Topping:
4 tbsp cacao powder
4 tbsp coconut oil
4 tbsp maple syrup
For the Topping:
25g walnuts, roughly chopped

Method:
1) Line an 8 inch square cake tin with greaseproof paper.
2) In a food processor, whizz together the jumbo oats and walnuts to form a crumb. Add the salt, 3 tbsp of the coconut oil and maple syrup and whizz again to combine, until the mixture starts to come together. Press into the prepared cake tin (it'll be a thin layer) and refrigerate for at least 30 minutes to set.
3) Meanwhile, make the banana caramel layer. Place the dates in a clean food processor and whizz to break up. Add 2 tbsp of the coconut oil and the vanilla and whizz to form a thick paste. Add the banana and whizz again until a smooth paste forms. Smooth the banana caramel paste onto the base layer and refrigerate for at least 30 minutes.
4) Make the chocolate topping by combining the cacao powder, coconut oil and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, allowing the mixture to thicken but not set. Pour on top of the banana caramel layer and sprinkle with the chopped walnuts. Refrigerate for at least 30 minutes to set before cutting into squares.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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