Baobab & Banana Coconut Cream Pie Squares
We teamed up with badass health food company Rebel Kitchen to create these delicious Baobab Banana Coconut Cream Pie Squares using our Baobab Powder and Rebel Kitchen Banana Mylk. They're 100% refined-sugar free and the perfect sweet treat to share with friends and family.
Makes 25 small squares
1 cup pitted Medjool dates
1/2 cup shredded coconut
1 cup cashews
pinch of salt
1 tbsp Aduna Baobab Powder
1/2 cup cashew butter
1 ripe banana
1/4 cup Rebel Kitchen Banana Mylk
1 tsp vanilla extract
2 tbsp coconut sugar
2 tbsp melted coconut oil
1/2 cup shredded coconut (+ extra for sprinkling)
In a food processor, blend the cashews, coconut and salt together until they form a coarse flour. Add the dates and blend again until the mixture sticks together easily when pressed between finger and thumb.
Press into an 8x8” (or smaller) tin lined with parchment paper and place into the freezer while you make the topping.
Wipe the food processor clean and then blend together the cashew butter, banana, banana mylk, vanilla, baobab and coconut sugar until smooth. Add the coconut oil and blend again. Finally, add the shredded coconut and pulse, just to incorporate.
Pour the topping over the base and spread evenly. Sprinkle with extra shredded coconut and return to the freezer for a couple of hours, until set.
When ready to serve, remove from the freezer, cut into squares and serve immediately.
Recipe by Coconut and Berries