Banana and Coconut Cream Hearts

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This raw vegan desert has the flavours of banoffee pie, but without the refined sugar or cream. Five layers of creamy goodness. You'll need a food processor and blender for this recipe.

Ingredients

For base

• 125g raw brazil nuts
• 125g raw walnuts
• 1/8 teaspoon Himalayan rock salt (or sea salt)
• 12 soft dates, pitted and chopped (delget noir or medjool)

For filling

• 150g raw cashews
• 2 bananas; 1 sliced
• 50g raw honey (use Sweet Freedom for a Vegan option)
• 75g virgin coconut oil (warmed to liquid)
• 1/4 teaspoon Himalayan rock salt (or sea salt)
• 1-2 tsp raw cacao powder
• 1/2 tsp pure vanilla powder
• 15g dessicated coconut

For topping

• 75g raw cashews
• 100ml spring water
• 1 tbsp raw honey
• 2 tbsp virgin coconut oil (warmed to liquid)
• 1/4 tsp vanilla powder
• 1 1/2 tsp psyllium husk
• Raw cacao nibs & dessicated coconut for sprinkling on top

Method

1. If not non-stick, lightly coat a pair of mini heart-shaped spring form tins with coconut oil (or simply use a 6 or 8 inch tin if you don't have a pair of heart-shaped ones)
2. To prepare the crust, process brazil nuts, walnuts and Himalayan salt in a food processor until the nuts are fine crumbs
3. Add the dates and process until the mixture holds together when squeezed between your fingers (process a little longer and/or add more dates if not holding together)
4. Firmly press crust into the bottom of the tins and set aside
5. To make the filling, combine the cashews, raw honey, Himalayan salt, vanilla powder, dessicated coconut and 1 whole banana in a food processor and blend until smooth and creamy
6. With the processor running, add the melted coconut oil, and process for a minute until blended
7. Remove half the filling from the food processor and spread over the base in each tin
8. Cover each with a layer of sliced bananas
9. Add the raw cacao powder to the remaining filling in the food processor and process until well blended
10. Spoon this over the sliced bananas and set aside
11. To make the topping, place the cashews in a blender and blend well until a fine powder
12. Add the water, salt, vanilla and coconut oil and blend until well mixed
13. Add the psylium husk and blend well; it should start to thicken slightly
14. Pour the cream topping over each tin
15. Sprinkle dessicated coocnut and raw cacao nibs over the top and place in the freezer to set for several hours
16. Store in the fridge when set

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