This has to be one of my ultimate favourite recipes I have ever created! It literally tastes like a sweet delicious banoffee pie straight from the bakery! Except this one boasts a multitude of health benefits, plus its raw, gluten free, and dairy free.
Get a cake tin which you can push the base out of and line it with baking paper.
For the base, pop in a food processor:
1 cup almonds,
200g dates (1 and 1/4cup),
1 cup cashews,
1/2 cup unsweetened almond milk,
1/4 cup honey.
Blend blend blend. Once combined, press into the base of the cake tin.
For the top layer put into a food processor:
1/4 cup unsweetened almond milk,
85g cashew butter.
Blend blend blend. Once combined pour over the base. Put into the freezer to set. Pop banana slices on top, serve it up and devour. I recommend storing it in the fridge or freezer for up to 4-5 days.