Banana Cashew Bars with Toasted Coconut

This recipe was originally featured on The Rooted Table, created in collaboration with chef and nutritionist Hilary Brent. Here's the recipe - enjoy! 

This cake is full of healthy fats and a great to enjoy in the morning with coffee, or of course as a dessert on its own. 

There are a couple of steps in this recipe but it is straight forward and easy to follow. You will have to soak your cashews overnight - this allows for a silkier texture as well as increases the digestibility of the nuts. Simply cover the cashews with warm water, seal and store in the fridge for 6-8 hours or overnight. 

You will also want to toast your hazelnuts which will be the main ingredient in the crust. Toasting your nuts really accentuates the flavour. Preheat your oven to 350F, line a baking sheet with parchment and spread the nuts on the tray in a single layer. Toast for 10-12 minutes being careful not to burn. If they have the skins on still, let them cool before tossing them in a clean tea towel and shake, shake, shake until the skins have been removed. 

Serves: 8-12

INGREDIENTS

for the crust

1 cup roasted hazelnuts

5 dates, soaked for 10 minutes in hot water

1/2 cup unsweetened coconut flakes

1/2 cup coconut oil, melted

1 tbsp flax meal, or ground flax seed

two generous pinches of cinnamon

one generous pinch of sea salt

for the cashew filling

1.5 cups raw cashew, soaked, drained and rinsed

scant 1/2 cup maple syrup

1/2 cup full fat coconut milk

2 tsp fresh lemon juice

1 ripe banana

generous pinch of sea salt

1 tbsp soy lecithin

1/2 cup coconut oil, melted

3/4 cup unsweetened coconut to garnish

METHOD

for the crust

1. Roast your hazelnuts in the oven at 350F, laid evenly on a parchment lined baking sheet. 10-12 minutes. Keep an eye so they do not burn. When finished and cooled, shake in a tea cloth to remove skins.

2. Add all ingredients to a blender and blitz until it is a chunky, sticky texture that can be molded into a firm shape.

3. Mold dough into a parchment-lined pan of your choice. The parchment makes for easy and clean removal. Set aside. 

for the filling

1. Add all ingredients into a food processor or high powered blender, minus the soy lecithin and melted coconut oil. Blend on high until very silky smooth.

2. Once texture is smooth and while the blender is still running, add the soy lecithin and melted coconut oil.

3. Once all combined, pour the mixture over the dough. Place in fridge and let set overnight OR set in freezer for at least 2 hours. Setting in the fridge will give you a softer, creamier texture so I recommend this method if you have the time.