Banana coconut slice

Babiche Martens

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

1. Line a 20 x 20cm tin with baking paper.
2. Soak the dates in boiling water for 15 minutes. Drain.
3. Into a food processor place the dates and banana, whizzing together. Add the coconut, oats, walnuts, seeds and LSA, blitzing until well combined.
4. Press the mixture into the tin and freeze for 2 hours.
5. 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.

More of Angela's baking

• Plum frangipane tart
• Apple and hazelnut cake