RECIPE

INGREDIENTS

BASE

• 3/4 cup hazelnuts, roasted
• 1/4 shredded coconut
• 1/4 cup buckwheat grouts
• 1/4 cup dates
• 1 tbsp honey
• Pinch of salt

BANANA LAYER

• 2 ripe bananas
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract
• 2/3 cup cashews, soaked
• 2 tbsp coconut cream
• 1 tbsp honey
• 2 tbsp coconut oil

HAZELNUT LAYER

• 1/2 cup hazelnuts, roasted
• 2/3 cup cashews, soaked
• 1 tbsp honey
• 1/2 ripe banana
• 1 tbsp coconut oil

TOPPING

• 2 tbsp coconut oil
• 2 tbsp cacao powder
• 1 tbsp pure maple syrup
• Pinch of salt
• 1 banana, sliced into thin rounds
• A handful of hazelnuts, roasted and roughly chopped

METHOD

For the base, blend together ingredients in a good food processor until the mixture holds together. Pour into a tin lined with baking paper and press down firmly. Place into the freezer.

To make the banana layer, blend ingredients until smooth. Pour over the base and return to the freezer to firm up.

For the hazelnut layer, first blend the hazelnuts together until a fine meal or butter is formed. Then add the remaining ingredients and blend until smooth. Pour over the banana layer.

For the toppings, whisk together the coconut oil, cocao, maple syrup and salt to form runny chocolate. Arrange the banana slices, drizzle the chocolate and sprinkle over the hazelnuts. Store in the freezer, taking out a few minutes before serving to soften slightly and slice.