Deliciously indulgent, packed with polyphenols (health promoting plant chemicals) and 5 plant points, the perfect mid-afternoon or post-dinner treat.
- 120g plain wholewheat flour
- 100g ground almonds
- 2 tbsp ground flaxseed
- ½ tsp cinnamon
- ⅓ cup extra virgin olive oil
- 4 dates, finely chopped & mixed with 5 tbsp boiling water to create a paste
- 2 medium bananas, sliced
- 175g pitted Medjool dates, soaked in 1 cup of boiling water
- ¼ cup leftover date water
- ⅓ cup peanut butter
- ¼ tsp of salt
- 1 tsp vanilla extract
- 200g 70% dark chocolate
- Preheat the oven to 180C / 350F and line a 8 x 6 x 1.75 inch baking dish with greaseproof paper.
- In a large mixing bowl, add the flour, almonds, oil, dates, cinnamon and salt then combine to create a dough.
- Press the dough into the base of the dish and smooth it out with a spatula. With a fork, gently prick the dough several times. Bake for 15-18 minutes until lightly browned, then allow to cool to room temperature. Meanwhile, soak the dates for the filling in a bowl with ¼ cup boiling water.
- To make the caramel, add the dates, date water, peanut butter, salt and vanilla extract to a food processor and blend until smooth. Scrape down sides when needed.
- Once the base is cooled, layer the bananas evenly across the top.
- Using a spatula, spread the caramel over the sliced bananas in an even layer. Place in the freezer to set for 40 minutes.
- Melt the chocolate over a double boiler or in the microwave in 30s increments and use a spatula to spread it over the caramel. Place in the fridge for 15 minutes to set.
- Cut into squares and enjoy! (To make slicing easier, run your knife under hot water for a few seconds before.)