Recipe

No-bake banoffee slice (gluten-free and dairy-free)

The mash-up of caramel, chocolate and banana in Nici Wickes' banoffee slice recipe is simply irresistible! It's also gluten, dairy and refined sugar-free, making it perfect for just about everyone

By Nici Wickes
  • 30 mins preparation
  • 15 mins cooking
  • 30 mins marinating
  • Makes 25 slice
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This recipe first appeared in New Zealand Woman's Weekly.
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Ingredients

Base
  • 1 cup nuts and seeds – Nici used almonds, hazelnuts, pumpkin seeds and sunflower seeds
  • 1/4 cup coconut oil, melted
  • 1 tablespoon honey
  • 1/2 cup dates, soaked, drained and pulped
Topping
  • 1/3 cup coconut milk
  • 2 heaped tbsp honey
  • 1 cup cashew nuts, soaked for at least 1 hour in warm water
  • 1/3 cup coconut oil, melted
  • 3 tablespoon coconut cream
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 100 gram dark chocolate (minimum 60% cocoa solids), chopped
  • 1/2 cup dried banana chips, chopped

Method

  • 1
    Line a 20cm x 20cm tin with baking paper.
  • 2
    For the base, mix the nuts and seeds in a food processor until chopped semi-fine. Add the coconut oil, honey and dates. Process until you can pinch a small amount between your fingers and it clumps together. Transfer to the tin and press into an even layer. Chill in the fridge while you make the topping.
  • 3
    For the topping, simmer the coconut milk and honey in a small saucepan for about 15 minutes or until it thickens and darkens to a caramel. While this cooks, blend the drained cashew nuts with enough water (between ¼-½ cup) to make a thick cream. Add the coconut oil, coconut cream, honey and vanilla, then blend until smooth. Spoon the topping over the chilled base. Sprinkle over the chocolate and banana chips.
  • 4
    Drizzle with the cooled caramel. Chill for 30 minutes, then slice into small squares.

Notes

  • To store raw slices, particularly if they contain coconut oil, wrap in foil and keep in the fridge to maintain the shape and firmness.

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