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 (makes 4):
- 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
- 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.
- 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.
- 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!