Avocado in a dessert?? Yesiree!! I have a soft spot for this one as it was one of the first ‘healthy desserts’ I found and it is oh so Heavenly. Needing a photo of it was the perfect excuse to make it for our Sunday after dinner treat tonight. Whilst the nuts, avocados and coconut oil make it pretty much a complete meal, the bananas and dates make it quite sugary so invite lots of people round to help you eat it and save you feeling too naughty!!
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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- 100 g whole almonds
- 6 pitted dates
- 50 g sunflower seeds
- pinch of sea salt
- 60 ml melted coconut oil
- 4 bananas
- 2 Avocados
- 2 tbsp tahini
- 6 tbsp cacao powder
- 1/2 tsp vanilla powder or vanilla extract if you don't have it
- 2-4 tsps. honey depending on your taste
Ingredients
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Instructions
- Blitz the almonds, dates, sunflower seeds and salt in a food processor and add the melted coconut oil whilst the engine is running until the mixture more or less forms a ball
- (Now, the recipe says to split the ball into 1 large and 1 small - the smaller one to be used as a middle layer but I can never get it to roll out without crumbling so I tend to just keep it all together as one base layer)
- If splitting, press the larger ball into the base of a 20cm loose bottomed cake tin and put it into the freezer while you prepare the rest (or use the whole amount to line the base)
- Mash 2 of the bananas and slice the other 2
- Blend the flesh of the avocados with the tahini until smooth then add the cacao, vanilla and honey and a tiny bit of water at the end to dilute
- Take the base layer from the freezer and spread the mashed banana on top
- If using, roll out the smaller chunk of base layer until its as thick as a pancake and place it on top of the banana layer (good luck!!)
- Arrange the sliced bananas over the entire surface
- Finally cover with the avocado layer and place in the fridge until ready to eat
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