Raw Banana Chocolate Cream Hearts

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As you may have noticed this year, I have been creating a lot of raw healthy treats. I looked at being without an oven, for all those weeks earlier this year, as a blessing in disguise. Without this curve ball being thrown my way, I would never have realised how much I love creating no-bake and raw desserts, slices, bars and bliss balls. So for Mother’s Day, I decided to create something very special and this banana dessert not only looks elegant, but also tastes sensational!

The texture of the base is firm, but is still quite soft and slightly chewy, and can easily be cut through with a spoon or cake fork. The base has a lovely light coconut flavour, which works so well with the banana cream. The filling is so light and creamy, you won’t believe that it is completely dairy free. The first layer is a deliciously smooth and subtle flavoured banana cream. This is then topped with a layer of chocolate banana cream, because there has to be a chocolate element for a Mother’s Day dessert! Then the final layer is a wonderful, delicately flavoured, vanilla cream, with the finishing touch being a light sprinkling of raw cacao powder.

So here’s wishing all the Mums a very Happy Mother’s Day! Enjoy your day of being pampered and getting spoiled.

Makes 6 heart desserts

Ingredients

Base
40g (1.4 ounces or a firmly packed ¼ cup) raw cashews
36g (1.3 ounces or a firmly packed ¼ cup) walnuts
33g (1.2 ounces or ⅓ cup) fine desiccated coconut (I use this brand)
25g (0.9 ounces or approx. 2 medium sized) Medjool dates
8g (0.3 ounces or 1 tablespoon) coconut flour (I use this brand)
1 tablespoon (15ml) pure maple syrup
¾ teaspoon (3.75ml) pure vanilla extract
A small pinch of salt
Filling
110g (3.9 ounces or 1 medium) ripe, but not overripe banana
105ml (7 tablespoons) coconut cream (I use this brand)
60g (2.2 ounces or ⅓ cup) raw macadamia nuts
25g (0.9 ounces or approx. 2 medium sized) Medjool dates
2 tablespoons (30ml) coconut butter
2 tablespoons (30ml) pure maple syrup
1 tablespoon (15ml) coconut oil, melted (I use this brand)
2 teaspoons (10ml) pure vanilla extract
A small pinch salt
2 teaspoons (10ml) raw cacao powder (I use this brand)
Coconut Butter
24g (0.8 ounces or 2 tablespoons) fine desiccated coconut (I use this brand)
1 tablespoon (15ml) coconut oil, melted (I use this brand)
Vanilla Cream
55g (1.9 ounces or a firmly packed ⅓ cup) raw cashews, soaked for 6 hours, then rinsed and drained
45ml (3 tablespoons) coconut cream (I use this brand)
1 tablespoon (15ml) coconut oil, melted (I use this brand)
5 teaspoons (25ml) dairy free milk of choice
5 teaspoons (25ml) pure maple syrup
¾ teaspoon (3.75ml) pure vanilla extract
Garnish
A light sprinkling of cacao powder (I use this brand)

To make the base, add the cashews, walnuts and desiccated coconut to a small food processor and pulse until the nuts are finely chopped.

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Now add the dates and process further until finely chopped.

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Add the remaining ingredients and process until well combined, scraping down the sides when necessary.

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Next, tip out the nut base mixture into a bowl and weigh it out, then divide it by 6. That way, each base will have the same thickness.

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Now press the mixture into each heart mould and then use the back of a teaspoon to compact it further, before placing in the freezer to set.

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To make the banana cream filling, first make your coconut butter. If you have purchased coconut butter, you can skip this next step.

This is actually quite simple. Place your desiccated coconut in a spice grinder  and blitz for a minute or so. As it starts to breakdown, the oils come out.

Step 4

Add your coconut oil and blitz again, to combine, and you end up with coconut butter.

Step 5

To make the filling, add all the ingredients to the small food processor except the cacao powder and process until its smooth and creamy, which takes a couple of minutes.

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Next, add 2 level tablespoons (30ml) of the banana cream mixture to each heart mould and, using a small palette knife, spread the mixture right to the edges. Once all the hearts have been filled, gently bang them on the bench top a few times. This will release any air bubbles and will also help to smooth over the surface. Now place them in the freezer for about 30 minutes or until the surface feels set to the touch.

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It was quite a cool day when I made these. So while the first layer was setting in the freezer, I placed my mini food processor in a bowl of warm water, as I was concerned the coconut oil would start to firm up. A couple of minutes before the hearts are due to come out of the freezer, add the cacao powder to the remaining banana cream and process until well combined.

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Once the first layer is set, add 2 level tablespoons (30ml) of the chocolate banana cream to each heart mould and, using a small palette knife, spread the mixture right to the edges. Once all the hearts have been filled, gently bang them on the bench top a few times. This will release any air bubbles and will also help to smooth over the surface. Now place them in the freezer for about 30 minutes or until the surface feels set to the touch.

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To make the vanilla cream, wash out the small food processor, before adding all the vanilla cream ingredients. Process until smooth and creamy, which does take a couple of minutes or so to achieve.

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Once the second layer is set, add 2 level tablespoons (30ml) of the vanilla cream to each heart mould and, using a small palette knife, spread the mixture right to the edges. Once all the hearts have been filled, gently bang them on the bench top a few times. This will release any air bubbles and will also help to smooth over the surface.

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Now place them in the freezer for approximately 5½-6 hours, by which time they would have set nice and firm.

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Once the desserts are completely set, gently remove them from their moulds and place them in the refrigerator to thaw. Just before serving, use a fine mesh sieve to lightly dust over some raw cacao powder over the surface.

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Recipe by: The Gluten & Dairy Free Bakehouse

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