Banoffee slice

MAKES About 25 squares

The mash-up of caramel, chocolate and banana in this slice is simply irresistible!

BASE

1 cup nuts & seeds – I used almonds, hazelnuts, pumpkin seeds and sunflower seeds ¼ cup coconut oil, melted

1 tbsp honey

½ cup dates, soaked, drained

and pulped

TOPPING

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 tbsp coconut cream

1 tbsp honey

1 tsp vanilla extract

100g dark chocolate (minimum

60% cocoa solids), chopped ½ cup dried banana

chips, chopped

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.