Your chocolate of choice to grate over the finished dish
Method:
First off, we need to soak the dates, I use Medjool dates that are really sticky and don’t need to be soaked, if you get the supermarket dates that are quite dry then we will soak them in boiling water for 10 minutes then drain them.
Now to make the base its very similar to a cheesecake, we blitz up the digestives in a food processor or if we don’t have one a freezer or plastic bag and a rolling pin or saucepan and give it a good walloping.
Now we can add the 120g of melted plant-based butter, bring it all together and press it into the bottom of your pie dish, a 20 to 24 cm dish is the desired size and pop that into the fridge to set.
Next, we can whip up our cream, slowly adding the castor sugar and half of the vanilla extract, once we have the stiff peaks, we are ready on that one.
Now with our de stoned or pitted dates pop them into the food processor and blitz up into a smooth paste, now we can add our almond butter and the rest of the vanilla extract and process until really smooth (you may need to add a few drops of water to the paste to get a really smooth consistency, this is our condensed milk substitute.
Now we can spread this over the set biscuit base.?
Now add 2 of your 3 bananas (that we have sliced into rounds) and arrange them over the date puree and then get the whipped cream and cover over the bananas.
Take the last banana, slice that and arrange that decoratively on the cream, grate some plant based chocolate over the top and now leave it to set in the fridge for a minimum of 30 minutes and after that off you go … Enjoy !
