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Banana coconut slice

Name: Banana coconut slice
Yield: 16 pieces
Ingredients: 1 cup Pitted dates, dry; 1 Banana (Main); 1 cup Desiccated coconut; 1 cup Wholegrain oats; ½ cup Walnuts; ½ cup Seeds, e.g. pumpkin and sunflower; 2 Tbsp LSA (Linseed, Sunflower and Almond mix); 1 cup Coconut cream (Main); 2 Tbsp Toasted coconut, desiccated or shredded

makes 16 pieces

Babiche Martens

Angela Casley

Food writer for Viva

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For a non-bake slice, give this oat and banana number a go. It takes 10 minutes to put together, before you simply cut and freeze to enjoy later. I usually slice and place it into an airtight container, so it’s ready for one of those ‘I need a snack now’ moments.

Ingredients

1 cup	Pitted dates, dry
1	Banana (Main)
1 cup	Desiccated coconut
1 cup	Wholegrain oats
½ cup	Walnuts
½ cup	Seeds, e.g. pumpkin and sunflower
2 Tbsp	LSA (Linseed, Sunflower and Almond mix)
1 cup	Coconut cream (Main)
2 Tbsp	Toasted coconut, desiccated or shredded

Directions

Line a 20 x 20cm tin with baking paper.
Soak the dates in boiling water for 15 minutes. Drain.
Into a food processor place the dates and banana, whizzing together. Add the coconut, oats, walnuts, seeds and LSA, blitzing until well combined.
Press the mixture into the tin and freeze for 2 hours.
To whip coconut cream, place in the fridge for several hours to cool. Beat for 3 or 4 minutes until light and fluffy. Spread over the slice, sprinkle over coconut and return to freezer. Slice when chilled and place into a container.