By nutritional therapist Christine Bailey
A fabulous vegan dessert based on the traditional favourite banoffee pie but much healthier. Bananas are a fabulous mood boosting food; rich in tryptophan, an amino acid that the body converts into serotonin, which is our feel good, mood boosting neurotransmitter. Bananas are high in potassium, which aids in the regulation of blood pressure making them particularly useful when stressed.
Ingredients for chocolate crumb layer:
2 tbsp raw cacao powder
100g gluten-free oats
30g goji berries or other dried berries
For banana caramel:
2 ripe bananas
100g almond nut butter
1 tbsp lucuma powder
1 tbsp xylitol or maple syrup
60g vanilla nut yoghurt or coconut yoghurt
1 large banana
Grated dairy-free chocolate
Make up the base crumb first. Place all the ingredients in a food processor and whizz to form fine crumbs. Set aside.
To make the caramel layer, place all the ingredients in the food processor and process to form a thick smooth caramel.
Slice the remaining banana thinly.
To assemble, spoon a little of the crumb mixture in the bottom of individual glasses or bowls. Spoon over a little caramel and then slices of banana. Repeat with a layer of crumb mixture then caramel and finally additional banana slices.
Top with a little additional yoghurt and scatter over some grated chocolate to serve. These will keep in the fridge for one day.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.