We’re back rooting through Glasshouse nutritionalist Danielle Heyhoe’s recipe repertoire with a sweet banoffee delight that steers clear of a sugar overload…

Christmas desserts are not exclusive to only the sugar-eaters. For those of us who need to manage our blood sugar levels, suffer from PCOS, diabetes, anxiety, excess weight, or who simply want to manage our health and well-being all year round, desserts low in natural sugar and void of table sugar are the way to go.

This is a highly adaptable dessert. The crust is made from ground almond and buckwheat flour, meaning it is gentle on the digestive system and appropriate for those who are gluten-intolerant. The caramel sauce is made with fibrous dates instead of burnt refined sugar, and the cream can be made dairy-free by excluding the cow’s cream and adding more coconut cream if you happen to be dairy-intolerant or vegan. It is a dessert for everyone and any occasion; Christmas, New Years, even a December birthday. Enjoy!

Serves 8

Ingredients:

For the base*

1 ½ cups almond flour
1 cup buckwheat flour
2 Tbsp honey / 100% maple syrup / rice malt syrup 4 Tbsp coconut oil, melted
3 Tbsp cold water

For the caramel filling

150g semi-dried dates, soaked overnight or boiled, then strained
1 cup 100% coconut cream
1 Tbsp coconut oil, melted
1 tsp vanilla essence
1 tsp sea salt
1 banana, sliced finely

For the chocolate topping

3 Tbsp coconut oil
3 Tbsp 100% maple syrup 3 Tbsp 100% coconut cream
6 Tbsp cocoa powder
½ tsp vanilla essence

Method:

For the base

1. Preheat the oven to 180°
2. Place almonds, buckwheat, honey, coconut oil in a food processor and pulse until the mixture is the consistency of bread crumbs. You may need to scrape down the sides with a spatula part way through. One at a time, add a tablespoon of cold water until the mixture starts to look like dough. Stop the machine, pour the mixture on to the bench, and mould it into a ball.
3. Place the ball of dough between two pieces of baking paper and press down with your hands to form a disc. With a rolling pin, roll the dough out until it is 5cm thick.
4. Carefully turn the rolled dough over in a greased tart pan. Gently press the dough into the pan, making sure you leave enough dough to fill the corners of the pan.
5. Place the base in the fridge until it feels chilled, then put the base in the oven for 10 minutes, until golden brown. Take out of the oven and leave until completely cool before adding the caramel filling.

For the caramel filling

1. Place dates, coconut oil, vanilla in a food processor and pulse until a smooth paste forms. Add coconut cream and salt, pulse until smooth.
2. Place the banana slices over the base of the tart, pour over the caramel filling, and place in the fridge for around 30 minutes while you prepare the chocolate topping.

For the chocolate topping

1. In a small saucepan gently heat coconut oil, coconut cream, and maple syrup until melted. Do not simmer or boil. Take off the heat and whisk the cocoa powder into the mixture until it is smooth and shiny. Add the vanilla and whisk again.
2. Take the tart out of the fridge and be careful to pour the chocolate topping over a few different areas of the tart. This will make it easier to spread the chocolate. With a rubber spatula, gently spread the chocolate over the top of the tart, making sure you don’t press down too much on the caramel filling. Return to the fridge and chill until time of serving.

Serve with unsweetened yoghurt or full fat coconut cream. This tart is delicious the first day, even better after a night in the fridge, and even better two days later. It can also be eaten straight from the freezer, as long as you enjoy that texture.

*There will be left over base mixture. You can use this to make shortbread cookies or freeze to use at a later time. Don’t feel as though all the mixture needs to be used for one tart.

Recipe and image: Danielle Heyhoe