banoffee raw dessert


8 INCH TIN / Makes 12-14 slices

200g Almonds (pre soaked & dehydrated)
150g Buckwheaties
(pre soaked, sprouted & dehydrated)
50g Raw Honey (or sweetener of choice)
20ml Olive Oil
5g Medjool Dates

2nd Layer
3 Bananas (sliced)

3rd Toffee Layer
100g Raw Almond Butter
100g Raw Honey (or sweetener of choice)
5 Medjool Dates
20g Raw carob (mesquite/algarroba)
30g Coconut Oil
½ Banana
1 tsp He Shou Wu (optional)

Creamy Top Layer
150g Raw hand-cracked cashews
(soaked 3 or 4 hours)
4 Bananas
30g Raw Honey (or sweetener of choice)
75g Coconut oil
20g Maca
2 tsp Lecithin
½ tsp Vanilla Powder
¼ tsp Celtic Salt

Step 1 Line an 8” cake tin with greaseproof paper

Step 2 To make base – finely grind almonds & buckwheat
Blend in remaining ingredients and press into tin.
Arrange sliced bananas on top of the base

Step 3 Make toffee layer – blend all ingredients together until smooth
Evenly spread over bananas
Place in fridge until next layer is ready

Step 4 Blend all ingredients of creamy layer in high powered blender until smooth
Pour over toffee layer & return to fridge
Leave to set for 10-12 hours

Dust with cinnamon before serving

Variations: To make this recipe nut-free, replace the almonds on the base with sunflower seeds (pre-soaked and dehydrated), use raw tahini instead of nut butter and replace the cashews with avocados.

Anna Middleton is a raw food chef based in the UK. She teaches several raw food classes including Raw Food Fundamentals, Advanced Raw Techniques, Decadent Raw Desserts and Raw Chocolate. All details of Anna Middleton’s workshops can be found here.

Anna sends out a mailing list from this site with details of events. All cake deliveries in Bristol and ordering cakes in the UK can be done on this site

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Hi, I'm Jennifer. Sweet On Veg is a blog full of inspiration, food, and beauty. It's the place where I share my delicious discoveries.