Ingredients

Base

• 1/2 cup mixture of oats and buckwheat
• 1/3 cup dates, soaked in water for at least 2 hours beforehand

Beetroot Caramel

• 1 small beetroot, peeled and chopped
• 1/2 cup dates, soaked in water for at least 2 hours beforehand
• 1/2 cup Mayver’s Hulled Tahini and/or Mayver’s Almond Spread
• 2 ripe bananas, sliced

Coconut topping

• 70g coconut cream
• Shredded coconut, as desired

Method

1. Base
2. Beetroot caramel
3. Coconut topping

The clean vegan recipe is from the awesome @nourishyoursoulwiththerainbow

Base

1. Line a baking dish or container with baking paper.
2. Drain the dates. In a food processor, whizz all base ingredients until combined.
3. Firmly press the mixture into the bottom of your dish or container to make a base.
4. Set aside in freezer.

Beetroot caramel

1. In a small saucepan of water, over medium heat, boil the beetroot for about 15 minutes or until a knife can be easily be inserted into the centre of a piece.
2. Drain the beetroot. Drain the dates.
3. In a food processor, whizz the beetroot, dates and tahini until it forms a smooth and thick caramel consistency.
4. Remove the base from the freezer.
5. Arrange the sliced bananas on the base.
6. Pour the beetroot caramel over the banana slices. Smooth the top of the beetroot caramel.
7. Return the slice to the freezer.

Coconut topping

1. After about 1 hour, remove the slice from the freezer.
2. Slowly pour the coconut cream over the beetroot caramel and smooth the top of the cream.
3. Sprinkle coconut on the cream and gently press the coconut into the cream to ensure it sticks.
4. Return slice to freezer for at least 5 hours. To serve, slice and eat! (Tip: to help with cutting the slice, run your knife under hot water!)

The clean vegan recipe is from the awesome @nourishyoursoulwiththerainbow