Banoffee Pie Dessert
| 50 g | ground almonds | 50 g ground almonds, |
| 20 g | Organic Coconut Flour | 20 g Organic Coconut Flour, |
| 10 g | Organic Coconut Blossom Sugar | 10 g Organic Coconut Blossom Sugar, |
| 35 g | Organic Coconut Oil – Premium Quality | 35 g Organic Coconut Oil – Premium Quality, |
| 4 tbsp | Organic Coconut Blossom Syrup | 4 tbsp Organic Coconut Blossom Syrup, |
| 1 | banana | 1 banana, |
| 100 g | mascarpone | 100 g mascarpone, |
| dark chocolate | dark chocolate, | |
1 |
In a bowl mix together almonds, coconut flour and coconut blossom sugar. |
2 |
Melt the 35 g of virgin coconut oil in a water bath and work into the dry ingredients with a fork creating a crumbly dough. |
3 |
Spread the dough onto a baking tray and bake for about 15 min in the preheated oven at 170°C. |
4 |
Take out baking tray and allow crumble to cool off. |
5 |
Fill crumble into 4 glasses and melt the remaining 4 ts virgin coconut oil in water bath. Spread 1 ts of melted coconut oil onto every glass. |
6 |
Take out baking tray and allow crumble to cool off. |
7 |
Chill (cool room temperature is sufficient) and allow coconut oil to set. |
8 |
Sprinkle coconut blossom sirup evenly into the glasses until crumble is lightly covered. |
9 |
Spread banana slices on top. |
10 |
Zum Schluss mit geraspelter Schokolade und etwas Kokosblütensirup verzieren. |
11 |
Before serving place a spoonful of mascarpone on top and decorate with chocolate shavings and a little coconut blossom sirup. |
“I even would share!” in Singhalese (phonetic)