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Banoffee With A Twist

Banoffee with a twist

Banoffee with a twist

This dish has been created by Stephen & david Flynn of The Happy Pear for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.

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Ingredients

  • for the Base Layer:

  • 100g Almonds

  • 300g Cashew Nuts/Walnuts

  • 200g Pitted Dates

  • 2 teaspoons Vanilla Extract

  • 4 tablespoons Coconut Oil

  • for the Toffee Layer:

  • 10 tablespoons Coconut Oil

  • 300g Pitted Dates

  • 100g Tahini (can be replaced with almond butter/cashew butter/peanut butter)

  • 1 teaspoon Vanilla Extract

  • A pinch of Salt (add more if you like it!)

  • for the Coconut Cream:

  • 2x400g tins of full-fat Coconut Milk (refrigerate overnight)

  • 1 tablespoon Vanilla Extract

  • for the Topping:

  • 3 ripe Bananas

  • 3 squares of best quality Dark Chocolate

  • Course

    CourseDessert

  • Serves

    Serves12

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

Line the base of a 23cm springform cake tin with baking parchment so you can remove the cake easily.

To make the base, put the almonds and cashew nuts into a food processor and whiz until they become coarse breadcrumbs. Add the dates, vanilla extract and coconut oil, and blend until you have a breadcrumb-like texture. Transfer the mixture to the cake tin and use your hands to compact it really firmly into the base, ensuring an even spread.

To make the toffee layer, melt the coconut oil gently in a pan. Put it into a food processor with the rest of the ingredients for the toffee layer and blend until smooth and caramel-like. This can take up to 10 minutes – add more water if it’s clumpy. Once ready, spread a really even layer of toffee on top of the base layer, doing your best to give it a smooth top. Put into the fridge for 20 minutes.

The base and toffee layers will keep like this for a week in the fridge, then all you have to do is to dress the cake before you serve. You can have the coconut cream ready in advance too.

Spoon the thick cream from both tins of coconut milk into a mixing bowl. Add 1 tablespoon of the clear coconut milk from one of the tins along with the vanilla extract, and whisk it all together with a fork or an electric whisk. The cream will keep for a week in the fridge, so you can also make this in advance.

To assemble the cake, remove the springform tin, carefully peeling away the parchment lining, and transfer the cake to a flat plate without a dip in it. Slice the bananas into little ‘coins’ and put a layer of these on top of the toffee layer. Spoon the coconut cream on top, then, using the fine side of a grater, grate the chocolate on top.

Refrigerate before serving, as the coconut cream will go a bit runny at room temperature if left out for too long. Store the cake in the fridge – if there’s any left over!

Method

Line the base of a 23cm springform cake tin with baking parchment so you can remove the cake easily.

To make the base, put the almonds and cashew nuts into a food processor and whiz until they become coarse breadcrumbs. Add the dates, vanilla extract and coconut oil, and blend until you have a breadcrumb-like texture. Transfer the mixture to the cake tin and use your hands to compact it really firmly into the base, ensuring an even spread.

To make the toffee layer, melt the coconut oil gently in a pan. Put it into a food processor with the rest of the ingredients for the toffee layer and blend until smooth and caramel-like. This can take up to 10 minutes – add more water if it’s clumpy. Once ready, spread a really even layer of toffee on top of the base layer, doing your best to give it a smooth top. Put into the fridge for 20 minutes.

The base and toffee layers will keep like this for a week in the fridge, then all you have to do is to dress the cake before you serve. You can have the coconut cream ready in advance too.

Spoon the thick cream from both tins of coconut milk into a mixing bowl. Add 1 tablespoon of the clear coconut milk from one of the tins along with the vanilla extract, and whisk it all together with a fork or an electric whisk. The cream will keep for a week in the fridge, so you can also make this in advance.

To assemble the cake, remove the springform tin, carefully peeling away the parchment lining, and transfer the cake to a flat plate without a dip in it. Slice the bananas into little ‘coins’ and put a layer of these on top of the toffee layer. Spoon the coconut cream on top, then, using the fine side of a grater, grate the chocolate on top.

Refrigerate before serving, as the coconut cream will go a bit runny at room temperature if left out for too long. Store the cake in the fridge – if there’s any left over!

Used in this Recipe

  • Ardkeen Quality Food Store Cashew Nuts 250g

    Ardkeen Quality Food Store Cashew Nuts 250g

    €7.58

  • Ardkeen Quality Food Store Organic Dates 250g

    Ardkeen Quality Food Store Organic Dates 250g

    €2.57

  • Thai Gold Organic Thai Coconut Milk 400ml

    Thai Gold Organic Thai Coconut Milk 400ml

    €1.47

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