Ingredients
For the crust / base
- 4 tbsp cocoa powder, Belbake
- 1 cup almonds, Alesto
- 1 cup coconut flakes, Belbake
- 1 cup seedless dates, Alesto
For the filling
- 1 jar (454 gr) peanut butter, MCENNEDY
- 6 (300 gr) bananas, mashed with a fork
- 2 fresh vanilla pods, scraped, Belbake
- 6 tbsp powdered sugar, Belbake
For the garnish
- Melted baking chocolate (52% cocoa), Fin Carré
Preparation:
For the crust / base
- In a food blender, mix all the crust ingredients together.
- Place greaseproof paper on the base of a 20 cm cake tin.
- Pour the mixture in using a pastry spatula.
- Pat lightly with a spoon and distribute the mixture to form a base. Leave in the freezer for 20 minutes.
For the filling
- Mix all the ingredients in a large bowl, stirring well.
- Remove the cake tin with the base from the freezer. Spread the peanut butter uniformly over the frozen base.
- Garnish with decorative lines of melted chocolate.
- Freeze the dessert in the freezer again until the filling has set and can be sliced, for around ½ hour.
- Keep the dessert in the freezer until serving. Remove from the freezer 20 minutes before serving and let it defrost a little.