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Our best vegan desserts - 1 recipe

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Line an 8-inch square pan with two pieces of parchment paper, one going each way

  • For the crust:
  • 1.5 cup whole almonds
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut nectar syrup (see note)
  • 1 tablespoon almond butter or peanut butter
  • 1/2 teaspoon cinnamon
  • pinch of fine grain sea salt, to taste
  • For the middle layer:
  • 2 medium ripe bananas, peeled
  • 1/4 cup coconut oil, softened slightly
  • 2 tablespoons almond butter or peanut butter
  • 1 teaspoon pure vanilla extract
  • pinch of fine grain sea salt, to taste
  • For the chocolate drizzle:
  • 3 tablespoons mini dark chocolate chips
  • 1/2 tablespoon coconut oil
4.5/5 (18 Votes)

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