2/3cupraw CashewsSoaked for 4 hours, drained and rinsed
3tbspmaple syrup or rice malt syrup
2tbspcoconut oilMelted and Cooled
2/3cupCashewsSoaked for a minimum of 4 hours
2tbspRice Malt Syrup
1tbspcoconut oilMelted and Cooled
Roast off your hazelnuts in macadamia oil, setting aside to cool
Combine your base ingredients in a food processor, pulsing to combine. Press your mixture into chosen moulds (we used individual, round moulds)
Mash your banana with a fork and place into a heavy based saucepan
Add cinnamon, nutmeg, vanilla and coconut water to the saucepan, simmering over a low-medium heat for 3-5 minutes until your mixture has reduced down and thickened. Set aside to cool
Combine your banana layer ingredients (including your cooled and reduced coconut water mixture) in a high-speed blender, and blend until smooth. Evenly spread the mixture over your bases and set in the freezer.
Combine your hazelnut layer ingredients in a high-speed blender, and blend until completely smooth. Pour on top of your banana layer and put aside in the freezer to set (at least 3 hours).
Remove from moulds and decorate with melted chocolate and sliced banana, serving after 20 minutes defrosting time