Sat, 3 October 2015
Susan Jane White, author of The Virtuous Tart, showed us how to make this delicious dessert.
Ingredients:
1 1/2 cups (210g) regular pitted dates
1/2 cup (140g) cashew nut butter
3 Tablespoons lucama powder or 1 teaspoon vanilla extract
1 Tablespoon unscented coconut oil
Pinch of sea salt flakes
1 Cup (250g) regular or cocunut milk yoghurt
3 Bananas, Sliced
4 Squares Dark chocolate
Some toasted Pecans
*Serves 6
Method:
(To make the caramel)
1. Cover the dates with a little water in a small saucepan and boil for 10 minutes
2. Whip the dates in a food processor with the cashew nut butter, lucama or vanilla , coconut oil and a good pinch of sea salt until smooth
3. Allow the mixture to cool down before you judge if it is right (At this stage it won't taste or smell like caramel)
4. Toast the pecans in oven
5. Scoop some of the yoghurt in to six little pots
6. Chop up the bananas and add on
7. Scoop a good serving of the caramel on top
8. Tip with optional shavings of dark chocolate
9. Add on some of the toasted pecans
