Caramelised Banana, Roast Pumpkin & Tahini Slice

Yes, it tastes as good as it looks!!

The natural caramelised sweetness of bananas meets the creamy, nutrient-rich roasted pumpkin, providing a gentle energy boost that’s easy on the digestive system. The tahini adds a nutty, calcium-rich twist, supporting bone health and lactation during recovery. Soft, moist, and irresistibly satisfying, this nourishing slice is the perfect 3 pm pick-me-up for new mamas.

Ingredients:

Base:

1/2 cup soaked dates

1/2 cup buckwheat flour

1/2 cup desiccated coconut

4 Tbsp coconut oil melted

1/4 cup cacao powder

Pinch of kelp sea salt

Pumpkin, Banana & Tahini Filling:

120g butternut pumpkin

(roughly 1 cup of cooked pumpkin)

2 ripe bananas

1/2 cup coconut milk

1/2 cup cashews, soaked

1/2 cup dates, soaked

2 Tbsp tahini

2 Tbsp maple syrup

1 tsp vanilla essence

1/4 tsp nutmeg powder

Pinch of kelp sea salt

Topping:

100g dark chocolate

1/2 Tbsp coconut oil

Steps:

Preheat the oven to 180 degrees.

Cut the pumpkin into 3cm pieces, drizzle with a little coconut oil and pop in the oven for 20-30 minutes or until it starts to caramelise.

Peel bananas, slice them lengthways and place them on top of some baking paper on an oven tray. Drizzle a little coconut oil over them and place in the oven with the pumpkin for 15-20 minutes or until caramelised.

In the meantime, make the base.

Place all base ingredients into a food processor and blend. The mixture should be moist, not dry and come together nicely. If it's too dry, add some more coconut oil; if it's too wet, add some more buckwheat flour.

Line a 20cm square dish with baking paper and press the mixture into the dish. Pop in the freezer while you make the filling.

Once the pumpkin and bananas are ready, place them in a clean food processor with the rest of the filling ingredients and blend until smooth.

Remove the base from the freezer and pour the filling on top. Pop back into the freezer to set (roughly 1 hour).

Melt dark chocolate in a saucepan with coconut oil on low heat until smooth. Drizzle over the set filling and pop it back in the freezer to set.

Cut with a sharp, pre-warmed knife for best results.

Keep stored in an airtight container in the freezer and consume within three months (this won’t be an issue).

Enjoy,

Rose x