These slices are simply a mouthful of heaven! I have made last Sunday and by Monday night they were all gone, I just couldn’t stop eating them. Thy are so moreish, decadent and deeply satisfying. I would swap a doughnut for one of these any days. Chocolate, banana and almond butter are just 3 of my favourite things in the entire world so I knew they would have worked as a dream together.

They are also the ultimate “win everybody over treat”, my friends and boyfriend tried some (the few that escape my mouth) and they just couldn’t  believe that they are raw, vegan and good for you!I will definitely have to remake them again, hopefully next time will last a bit longer 🙂

For the base:

½ cup of oats

½ cup of shredded coconut

½ cup of almond

10 pitted dates

1 tabespoon of coconut oil

3 tablespoon of raw cacao

For the frosting:

1 very ripe banana

3 heaped tablespoon of peanut butter or almond butter

5 pitted dates

For topping:

½ banana

Cacao nibs

Coconut chips

In a food processor place the oats, coconut and almonds. Blitz for less than 1 minute until you have a coarse flour. Add the pitted dates, the coconut oil and the raw cacao powder. Blitz again until a sticky dough starts to form. Remove the mixture and place it into a baking tin covered with parchment paper.

With your hands spread the base evenly across the tin. I find it easier to use a glass jar as a “mini rolling pin”.

Place the tin the fridge.

To make the caramel layer peel the banana and place it in a food processor together with the almond butter and the dates. Blitz for a couple of minutes. You should have a sticky, silky cream. Don’t worry if you still have few bit of dates, it will still taste delicious!

With a spatula spread the caramel on top of your base and place in the freezer for a couple of hours. Just before slice it into square and place few slices of banana on top and sprinkle with the cacao nibs and coconut chips.

Store them in an air tight container in the fridge for 5-6 days.