These little guys have been my latest obsession, they basically encompassed my favourite sweet things: chocolate, almond butter and banana ( if you don’t love them as well, seriously,what’s wrong with you?;)) They are super easy to make and they last in the freezer forever unless you polish them off in one sitting like I did 🙂

Apart from being super indulgent, rich and decadent they are super healthy too, full of protein and skin loving omegas from the nuts and the coconut oil and packed with magnesium and antioxidants thanks to the banana, dates and cacao. So plenty of reason to make these little beauties and most importantly, enjoying them!

Ingredients

For the base

• 125g ground rolled oats
• 125g ground almonds
• 60ml maple syrup
• 2 tablespoons coconut oil
• 1 ½ tsp vanilla powder

For the banana caramel layer

• 350g dates
• ¼ tsp salt
• 95g almond butter
• ½ tsp vanilla powder
• 1 tbsp coconut oil
• 1 very ripe banana
• a splash of water if needed
•  For the chocolate layer

• 100g coconut oil
• 60g cacao Powder
• 2 tsp vanilla Powder
• Pinch salt
• 4 tbsp maple syrup or honey

To make the base

place the oats in a food processor and grind to a flour like consistency. Add all the other ingredients and pulse until it comes together when you pinch it in your hand. If it is still too crumbly to hold together, add 1/2 – 1 tablespoons of water. Press in to a tin and place in the freezer while you make the banana caramel filling.

To make the banana caramel

Blend the dates until they form a paste and then add the other ingredients blending until a smooth caramel forms. Spread onto the base and then return it to the freezer.

 To make the raw chocolate topping

Melt the Coconut oil in a bain marie. Once melted add all the other ingredients and stir until you have a nice smooth chocolate. Pour onto the other two layers and leave to set in the freezer for at least an hour.Remove from the freezer 10-15 minutes before slicing to prevent it from cracking.