Prep Time: 20 minutes
Set Time: 3 hours + 10 minutes
Freezer Life: 3 months
INGREDIENTS
Serves 8-10
Shortbread:
1 cup rolled oats
3⁄4 cup almonds
1⁄2 cup rolled oats
3 tablespoons pure maple syrup
1 teaspoon vanilla bean extract or paste
pinch of sea salt
Chocolate:
100 grams dark chocolate, roughly chopped
Banoffee Caramel:
2 frozen bananas
1 cup peanut butter
1⁄4 cup pure maple syrup
3 tablespoons plain plant-based or dairy yoghurt
2 tablespoons coconut oil, melted
1 teaspoon vanilla bean paste or extract
METHOD
Line a loaf tin with baking paper and set aside.
For the shortbread, place the 1 cup of rolled oats and almonds in a blender and blend to a fine flour. Add the 1⁄2 cup rolled oats and the remaining ingredients and blend to a thick shortbread consistency. If the mixture is too crumbly, add 1–2 tablespoons of water or melted coconut oil.
Place the mixture into the prepared loaf tin and use the back of a spoon to create an even, flat surface. Set aside.
Melt the dark chocolate in a double boiler or microwave and pour over the shortbread. Place in the freezer for 5–10 minutes or until the chocolate has set.
For the banoffee caramel, place all the ingredients in a blender and blend to a thick, smooth, mousse-like consistency. Pour the banoffee caramel over the set chocolate and place in the freezer to set for a further 3 hours. Once set, cut into squares.
The bars will keep in an airtight container in the freezer for up to 3 months.
Recipe from Simple Fancy: Inviting Recipes for All Eaters + Occasions by Two Raw Sisters.
Published by Allen & Unwin, 2022. Softback, $45
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