Postre de plátano, caramelo y pepitas de chocolate

Ingredientes

• 1 packet Leda Nutrition Choc-chip cookies, roughly crushed
• 4 bananas, cut into 1cm slices
• 100 g fresh dates, pitted
• 100 g smooth peanut butter
• 1/4 cup coconut cream
• 1/4 cup melted coconut oil
• 1 tbsp maple syrup
• 1/4 tsp fine Himalayan rock salt
• 400 g Desiccated Coconut
• 2 tbsp Monkfruit Sweetener
• 1 tsp cornflour
• 950 ml Water

Preparación

1. 1

   To make caramel, place dates in small bowl and cover with cold water.

2. 2

   Allow to stand for 30 mins then drain.

3. 3

   Blend soaked dates with peanut butter, coconut cream, coconut oil, maple syrup and salt.

4. 4

   To assemble start with a layer of the crushed Choc-chip cookies, then add a layer of banana pieces and then drizzle with caramel sauce. Top with a dollop of freshly whipped coconut cream.Garnish with more choc-chip cookie crumb and caramel sauce and serve immediately.

5. 5

   Using a blender or food processer, combine the Monkfruit sweetener and cornflour and process until the mixture resembles fine confectioners sugar.

6. 6

   Place coconut into blender. Add water and blend until smooth

7. 7

   Strain into a large jar or jug using a muslin cloth and squeeze to extract the milk from the coconut pulp. Refrigerate for at least 4 hours or overnight to separate any remaining liquid.

8. 8

   Scoop the solid coconut milk into a blender or electric mixer. Add the finely ground sweetener and whip until mixture is thick enough to form peaks.Makes Approx 3 cups