Choc banof­fee filo stack

serves 6| prep 20 mins (+ cool­ing time) | cook­ing 10 mins

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45g ( 14 ⁄ cup) hazel­nuts, finely chopped, plus ex­tra, to serve

2 tsp co­conut or brown sugar

1⁄2 tsp ground cin­na­mon

8 sheets filo pas­try

375g tub smooth ri­cotta

2 x 150g tubs Vanilla Bean Frûche

2 tsp vanilla ex­tract

1 lemon, rind finely grated

2 tsp co­coa pow­der

3 large ba­nanas, thinly sliced

Ca­cao nibs, to sprin­kle

Co­conut syrup, to serve

1 Pre­heat oven to 190°C/170°C fan forced. Com­bine nuts, sugar and cin­na­mon in a bowl. Line 3 bak­ing trays with bak­ing pa­per.

2 Place a sheet of filo pas­try on a work sur­face and spray with oil. Sprin­kle with a lit­tle nut mix­ture. Place another filo sheet on top. Con­tinue lay­er­ing with oil, nut mix­ture and filo un­til you have 4 lay­ers. Re­peat with the re­main­ing filo, oil and nut mix­ture to make another stack of 4 lay­ers. Cut each stack into 12 squares and place on pre­pared trays. Bake for 10 min­utes or un­til golden. Al­low to cool.

3 Com­bine ri­cotta, Frûche, vanilla and lemon rind in a bowl. Di­vide mix­ture be­tween 2 bowls. Add co­coa to 1 bowl and stir to com­bine. Swirl mix­tures to­gether slightly. Top 4 squares with some ri­cotta mix­ture, banana, ca­cao nibs and ex­tra nuts. Stack the topped squares on top of each other. Re­peat with the re­main­ing in­gre­di­ents to make 6 stacks in to­tal. Driz­zle with co­conut syrup. Serve im­me­di­ately.

PER SERVE 14g pro­tein 19g fat (6g sat­u­rated fat) 37g carb 3g di­etary fi­bre 385 Cals (1608kj)

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