Vegan Banoffee Slice

Ingredients

Base 
1 cup of rolled oats or almonds
1 cup of desiccated coconut
1/2 a cup of dried dates (soaked in boiling water for 10 minutes and then drained)
2 tbs of coconut oil
2 tbs of nut butter (we used almond butter)
Pinch of sea salt

Banoffee Cream
1 cup of raw cashews (soaked in boiling water for 1 hour and then drained)
1 cup of our new Banoffee Coconut Yoghurt
2 tbs of maple syrup
2 tbs of coconut oil

Vegan Caramel
1 cup of coconut cream
1/2 a cup of coconut sugar

Chocolate Topping 
100g dark chocolate (we used 85%) 

Instructions

Line a 20cm x 20cm brownie tin with baking paper.

In a blender or food processor add the oats, coconut, dates, coconut oil, almond butter and salt. Blend until the mixture comes together nicely. Add the base mixture to the brownie tin and push down to create the base. Pop in the freezer to set while you make the other layers.

To make the vegan caramel simply add the coconut cream and coconut sugar to a small saucepan and bring to the boil. Once the mixture is boiling turn down to a medium heat and let reduce for 5 minutes or so until the caramel has thickened slightly. Pour the caramel into a bowl or glass jar and allow to cool in the fridge.

To make the banoffee cream layer add all of the ingredients into a high speed blender and blend until super smooth and creamy. Remove the base from the freezer and pour over the banfoffee cream layer. Pop back in the freezer to allow to set for a couple of hours.

After a couple of hours (or longer) you can remove the vegan caramel from the fridge and pour over the banoffee cream layer. Pop in the freezer to set for another couple of hours.

Melt the dark chocolate and pour over the slice and place it back in the freezer to set for another few hours. Remove from the freezer 30 minutes or so before serving so it softens nicely.