Thursday, 8 August 2013

Clean Banana Coconut Cream Slices


Ingredients

Makes 16 slices

Crust:
1/2 cup unsweetened shredded coconut
1 cup raw almonds
1 cup pitted dates
1 tablespoon vanilla extract
1 tablespoon honey
2 tablespoons water (only if your dates are dry and crust isn't sticking together well)

Filling:
1/2 cup natural almond butter
1/2 cup light coconut milk
1/2 cup unsweetened shredded coconut
1 tablespoon vanilla extract
2 tablespoons honey
1 ripe banana


1. Grease an 8 x 8 inch glass dish. You can also line the dish with greaseproof paper instead or use a silicone pan like I did. Set aside.


2. Place all the crust ingredients into your food processor and blend until you have a wet stand like consistency.



3. Transfer the crust mixture into your prepared glass dish and using your fingers or the back of a spatula gently press down until you have a thick even layer. You can also use greaseproof paper and use this to push down too.


4. Wipe out any remaining crumbs from your food processor and add in the ingredients for the cream topping. Process until smooth.
5. Top the base with the filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.



6. Cover and freeze 10-12 hours or overnight.

7. Remove from the freezer and cut into 16 even pieces like I've shown below. These can also be cut into 12 larger pieces but this will alter the macros below.



8. Let thaw for about 5 minutes before serving.

9. Leftovers can be individually wrapped and stored in the freezer until ready to eat.

193 calories per slice | 12.4g fat | 3.8g sat fat | 19.5g carbs | 4.2g protein.





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