Banoffee Bites

A decadent & rich treat!

These are little bites of absolute deliciousness! So rich and satisfying.

They take a little time as the caramel takes a while plus you are making 3 different layers, but trust me they are so worth it.

The kiddies have loved these and all others who have been lucky enough to try them have loved them too!

How do we do it?

---

Banana, Caramel, Chocolate...what is not to love!

I used a 30cm x 19cm brownie tin for this recipe.

Recipe - makes around 16-20 squares

Base

• 300g Oats

• 60ml Maple Syrup

• 2 Tbsp Coconut Oil

• 1.5 Large Bananas

Middle

• 1 Can Full Fat Coconut Milk

• 80g Coconut Sugar

• 1 Tbsp Maple Syrup

Top

• 60g Cacao Powder

• 4-5 Tbsp Maple Syrup

• 50g Coconut Oil

• 4 Tbsp Plant Milk

Method

1. Prepare a brownie tin/freezer proof dish by lining it with a sheet of baking paper.

2. Start by making the middle layer first as this is the most time consuming. Add the sugar, maple syrup and coconut milk to a pan. Cook on a low heat for around 1.5 -2 hrs hours until it turns into a thick caramel. Stir regularly to avoid burning, especially when it starts to get thicker.

3. Whilst the caramel is cooking, add all base ingredients (except banana) to a food processor and blend to combine. Ensure oats stick together well. Add more maple syrup if too crumbly.

4. Transfer to the dish, spread evenly to cover the base of the dish and press down to ensure the mixture is stuck together. Freeze for 30 minutes or keep in the fridge for 1 hour (or until the caramel layer is done).

5. Keep an eye on our caramel! Once it is nice and thick, turn off the heat.

6. Remove base/oat layer from the fridge/freezer, chop bananas into thin slices and top the base layer, covering it fully with the banana.

7. Drizzle caramel over the banana layer and use the back of a spoon to spread evenly. Refrigerate or freeze until the caramel is cooled and set.

8. Now to prepare the final chocolate layer. Melt coconut oil in a sauce pan, add maple syrup and cacao and stir continuously until all combined. Add in plant milk a Tbsp at a time stirring well. You want to create a thick silky texture so add in more milk if necessary.

9. Pour the chocolate evenly over your caramel layer and return to the freezer for 30 minutes or to the fridge for 1 hour or until the chocolate layer has set.

10. Chop into small squares, store in the fridge in an airtight container and enjoy!

Tips

For the base layer, ensure the oats are well bound together before freezing, if you not you may need to add more maple syrup or coconut oil.

Keep the caramel on a low heat for at least 1.5hrs, you want it to get nice and thick so that it sits nicely between the banana and the chocolate layers. I generally heat mine for around 2 hours.

Ensure you allow enough freezing/refrigeration time for each layer so everything has a chance to set properly.

Before cutting into squares allow the block to reach room temperature otherwise the chocolate layer can crack.

Feel free to use melted, vegan dark chocolate for the top layer instead of making your own.

I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.

Let me know if you give this recipe a try and tag me on social media in your pics!

Any questions please get in touch.

#vegan #veganfood #veganrecipe #plantbased #healthyliving #veggies #cleaneating #vegantreats #homecooking #healthyfood #vegansnacks #vegantreats #caramel #chocolate #oats