1 ripe banana, mashed
1 cup walnuts
1 cup natural almonds (Kelly used Mother Earth)
¼ cup yoghurt or coconut cream
3 free range eggs
¾ cup dates, soaked in hot water for 30 minutes prior & well drained (Kelly used Alison's Pantry)
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons linseeds
1 ½ cup fine desiccated coconut
almond slivers for sprinkling on top
Pre heat oven to 180 degrees Celsius.
Place the almonds and walnuts into a food processor and blitz to a fine crumb. Add the banana, dates, yoghurt, egg, vanilla, cinnamon and nutmeg. Process until the dates are broken up. Add the desiccated coconut and linseeds and process to combine.
Pour batter into a slice tin lined with baking paper. Use the back of a spoon or a spatula to smooth out the top. Sprinkle with almond slivers. Bake for 35 – 45 minutes until golden and the centre is slightly firm to touch. Leave to cool entirely before slicing.
Will last up to five days in the fridge in a sealed container. Slices can be frozen for up to 3 months.