We all know that fuel is key to performance but it can also be a delicious treat before, after or during a training session. Or, in the case of these Raw Banoffee Boost Slices, with a cup of tea and your feet up on a Sunday afternoon! Using Aduna Banana Boost Energy Bars (awesome on their own for a quick, easy and nutritious snack) this recipe from Nourishing Amy is a great way to give yourself that all-important fuel and feel like you are indulging in a proper treat.
Makes 12-16 squares
For the base:
7 Aduna Banana Boost Energy Bars (280g in total)
For the caramel:
300g dates, soaked in boiling water for 10 minutes if not already soft
2 tbsp peanut butter
1 tbsp coconut oil
½ tsp cinnamon
½ tsp salt
1 ripe banana
For the top:
40g Aduna Super-Cacao Powder or good quality cocoa powder
100g coconut oil
1 tbsp carob powder
3 tbsp maple syrup
Natural Energy Bars (16 x 40g – Banana Boost & Baobab)
Natural Energy Bars (16 x 40g – Choco-Nut Bliss & Cacao)
Natural Energy Bars (16 x 40g – Berry Bite & Hibiscus)
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Line a dish or Tupperware with parchment paper. Soak the dates and then drain them just before use.
For the base, place the bars in the food processor until they form very fine crumbs. Pour the base mix into a dish and firmly to create a smooth, even layer – use a glass or something flat to make the base very compact (otherwise it will crumble). Leave in the freezer to set.
For the caramel layer, place the dates in a food processor and blend until they are a paste-like consistency. Then add the other caramel ingredients and continue blending. Every so often, scraping down the sides. Once smooth, pour the mixture over the base layer and spread evenly. Return this to the freezer whilst you prepare the chocolate layer.
Melt the coconut oil over a bain-marie. Once melted, remove from heat and stir in the super-cacao, carob powder and the maple syrup until completely smooth. Pour over the caramel layer, ensuring that it is evenly covered, and place the slices back into the freezer for 2 hours to set.
Once set, allow 10-15 minutes before slicing – you may want to use a knife dipped in hot water to prevent the chocolate layer from cracking.
Serve alone or with a dollop of coconut yoghurt, fresh berries or ice cream.
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