Raw Chocolate Banana Torte

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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Raw Chocolate Banana Torte
From 'Leon. Naturally Fast Food' by Henry Dimbleby and John Vincent
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Courses Dessert
Prep Time 20 minutes
Servings
Courses Dessert
Prep Time 20 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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
  2. (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)
  3. 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)
  4. Mash 2 of the bananas and slice the other 2
  5. 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
  6. Take the base layer from the freezer and spread the mashed banana on top
  7. 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!!)
  8. Arrange the sliced bananas over the entire surface
  9. Finally cover with the avocado layer and place in the fridge until ready to eat
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