The Banoffee Crumble Pudding is inspired by the classic Banoffee Pie; you could also pair raspberry with mango or apple and strawberry and use walnuts, brazil nuts, or hemp seed with seeded raisins, dates, figs, or prunes in the base.
Ingredients:
- 3.5 oz (100g) dried banana chips
- 2.5 oz (75g) walnuts
- 1 teaspoon coconut oil
- 3.5 oz (100g) squash
- 3 burro bananas
- 6 fl oz (175m)l spring water
- 6 - 10 dates
- ¼ ripe avocado
Instructions:
Biscuit Base:
- Put a third of the walnuts with the banana chips in a food processor.
- Blend until you have a fine crumb (like bread crumbs) then add the coconut oil and blend again.
- Set aside two tablespoons of the mixture to decorate the dish with later.
- Share the rest between 4 dishes (ramekins or drinking glasses) and refrigerate.
Fruity Layer:
- Cut the squash into small pieces and cook in water for 15 minutes until tender.
- Put the cooked squash, bananas, and 1 fl oz (25 ml) water in a blender and blend until smooth.
- Add two of the dates to sweeten, add more if you prefer a sweeter taste.
- Spoon over the cooled base and put it back in the refrigerator.
Creamy Coating:
- Soak remaining walnuts and 6 dates in 3.5 fl oz (100ml) cold spring water overnight (or hot water for 2 hours).
- Put the walnuts, dates, and the soaking water with the avocado into a blender.
- Blend on high until it's a light and creamy texture.
- Add more dates to increase toffee-like sweetness.
- Spread the creamy mixture over the refrigerated puddings.
- Sprinkle the saved crumble mix on the top.
- Chill for at least an hour before serving, or when you can't wait any more!
