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

• 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

1. 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.
2. 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.
3. Cut a banana into slices, then in half and place the halved banana slices in the verrines on the banana-hazelnut cream.
4. 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. 
5. Garnish with sliced ​​bananas for garnish.
6. Store in the refrigerator until ready to serve. 

Bon appétit!

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