Nourish - Banana Oat Bites (Vegan)
They also make great mini desserts to bring along to a party or gathering of friends.The base is made of oats, then filled with a soft date caramel and then topped with a slice of banana and a drizzle dark chocolate.
For the Date Caramel/Ganache
- 100g pitted dates (Medjool dates are a great option here as they go very caramel-ly.)
- 150ml unsweetened almond milk*
- 2 tsp. raw cacao or cocoa powder
For the Oat Base
- 100g organic porridge oats
- 50g coconut oil
- 25g ground almonds
- ½ tsp. cinnamon
- ½ tsp. sea salt
- 1 ½ tbsp. maple syrup
Optional: To make these gluten-free, swap out the porridge oats for gluten-free oats.
- Begin by preparing the date caramel filling by soaking the dates in the almond milk for about an hour before blending in a processor.
It may take a few minutes to obtain the required thick creamy consistency and it may need less or more of the milk depending on the dates.
Add only half of the milk to start with and judge the amount needed.
- When the dates and milk are combined, add the cacao (or cocoa) powder and pulse for a few seconds.
- Set aside in the fridge while you make the base.
- First up, prepare the baking tray by brushing with melted coconut oil and place in the fridge to chill.
- Heat the oven to 150 c.
- Put half of the oats in a small processor and pulse until it forms a coarse meal.
- Combine all the dry ingredients into a bowl and mix well.
- Pour in the melted coconut oil and maple syrup and combine thoroughly with a fork or spoon.
- Using a teaspoon, divide the mixture evenly into the muffin tray.
Press the mixture tightly into each cup, easing it up the sides to leave a hollow for the filling. This is a bit fiddly but if you use the back of a small spoon it will help to pack it evenly.
- Chill the tray for 15 minutes before baking for 10 or 15 minutes.
Keep a keen eye on them as they can easily burn.
Allow them to cool completely in the tray before taking them out and then fill the cooled bases with a teaspoon of the date mix and top with a fresh slice of banana and drizzled melted chocolate.
The base can be prepared in advance and stored in an airtight container.
It is best to assemble them shortly before serving or the banana will discolour.
These were made in a mini muffin tray (24) but it will work also in a single pie tin; Banoffee style.
Almonds are a wonderful source of healthy fats, protein and nutrients, such as potassium, magnesium, and vitamin E.
Almond milk* comes ready-made in various degrees of quality.
It is surprisingly easy to make it yourself and the taste is far superior.
Simply soak some organic almonds overnight in cold water.
The next day, discard the soaking water and put the almonds in a blender with enough fresh water to cover them by a few inches.
Pulse/blend until the nuts are blended through and then pour the mixture into a sieve that has been lined with clean muslin and placed over a bowl or jug.
Gather the corners of the muslin and twist as tightly as you can to squeeze the milk through. This will store in the fridge for about 3 days.