10 May 2023

Banoffee Bars

RECIPE: MARGO & ROSA FLANAGAN - TWO RAW SISTERS

PHOTOGRAPHER: MARGO FLANAGAN

Kāuta Taiwhenua. Provincial Kitchen.

Thick peanut butter and banana mousse with a layer of crunchy dark chocolate and a vanilla oat shortbread… The best thing about this slice is the ingredients are ones we always have in the pantry at any given time, so it’s a sweet treat we can always turn to when friends and family come over.

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.