Banofee style raw verrines - 5 ingredients

Do you know the Banofee tart? This is a typical English dessert made with bananas, caramel, chocolate and cream, placed on a cookie crust.
I propose here a version without refined sugar, raw, entirely vegetable, without gluten or dairy products! It remains sweet, super creamy and as decadent as the original version!
Quick to prepare, it contains only 5 all-natural ingredients and lends itself well to a beautiful presentation in a glass, enough to impress your guests during the receptions of the fast approaching holiday season!
Banofee style raw verrines - 5 ingredients
Makes 6 verrines
Preparation: 20 minutes
Ingredients
- 6 bananes bien mresres
- 100 grams oforganic natural almonds
- 100 grams of pitted medjool dates
- 2 tbsp pure maple syrup
- 3 tbsp of organic hazelnut butter
- 1 tbsp of raw cocoa powder
Preparation
- Place the maple syrup, almonds and dates in a food processor and mix well until a grainy, slightly sticky texture is obtained. Place this preparation at the bottom of the verrines.
- In a bowl, mash 3 bananas with a fork, then stir in 2 tbsp of hazelnut butter. Mix well until homogeneous and place this preparation in the verrines, on the almond crust.
- Cut a banana into slices, then in half and place the halved banana slices in the verrines on the banana-hazelnut cream.
- In a bowl, mash the last 2 bananas with a fork, add 1 tbsp of hazelnut butter and cocoa powder. Mix until well blended. Place this chocolate cream in the verrines.
- Garnish with sliced bananas for garnish.
- Store in the refrigerator until ready to serve.
Bon appétit!
Caroline
President Hippocrate Bio
- tags: collation dessert to Apply gluten free
- Caroline Bisaillon