This recipe is very closely based on the one from the second Leon cookbook and makes a great dessert or afternoon snack that gives you a real, noticeable, energy boost. You don’t need to be on a raw vegan diet to enjoy this!
100g whole almonds
6 pitted dates
50g sunflower seeds
pinch of salt (if you are cooking for someone who is a raw vegan this needs to be Himalayan pink salt, I use Maldon at home)
4 tbsp coconut oil
2 very ripe avocados
3 tbsp tahini
6 tbsp cacao powder (for non raw vegans any good quality cocoa powder will do. I prefer green and blacks.)
4 tsp agave nectar
To make the base, gently melt the coconut oil in a bain-marie then blitz the almonds, dates, sunflower seeds and salt in a food processor. Once the pieces are relatively small, pour in the coconut oil and run the machne until it is all combined.
Line a 18-20cm loose based tart tin with greaseproof paper and press the almond mixture on top to form a flat base. Place this in the freezer to firm up while you do the next bits. Wipe the food processor with kitchen roll – you don’t need to bother washing it yet.
Peel the bananas, mash two and slice the other two into circles no thicker than a pound coin. Peel the avocados, discard the stone and pop the flesh in the food processor with the tahini, cacao powder and agave nectar and blend until completely combined.
Take the base out of the freezer and spread the mashed banana on top then arrange the sliced banana neatly on top. Cover with the avocado layer, making it as smooth or as rough as you like, then put it in the fridge until you are ready to serve it (it’s best if you can leave it to chill for at least 30mins).
Thanks to Ianthe for the photo!