Choc banoffee filo stack
serves 6| prep 20 mins (+ cooling time) | cooking 10 mins
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)