First of all here’s a picture to prove that CrossFit isn’t just all about throwing heavy sh*t around and sweating like mad. Sometimes we like to play.
Anyway, today I decided to make a treat. No reason, I just felt like it. I’m often spontaneous like that. This is a lovely mixture of a crunchy chocolatey base with a creamy banana topping – how could you not love it?
What you need for the base:
200g brazil nuts
2 tbsp honey
2 tbsp coconut oil (or other oil of your choice, I used coconut)
1 tbsp cocoa powder
What you need for the topping:
2 ripe bananas
100ml coconut milk
1 tsp vanilla extract
1 tsp cinnamon
How to make it:
Preheat your oven to 180C
Use a cake tin with a loose bottom (one of those with the spring on the side that releases the tin would be perfect).
Oil the tin and line it with greaseproof paper. This is important, otherwise you’ll struggle to get the pie out of the tin.
Firstly make the base.
Put the brazil nuts in your food processor and grind. Mine were still a bit lumpy, but this is fine and adds to the crunch.
Put the ground nuts in a large bowl and add the cocoa powder. Stir well to mix with the nuts.
Add the coconut oil and honey and mix until the fat is evenly distributed with the nuts. I used my hands to do this.
Beat the egg and add to the nut mixture. Mix thoroughly.
Press the mixture into the cake tin and bake for about 15 minutes or until the base is set.
While this is baking, make the topping.
Add the 2 bananas, coconut milk, cinnamon, vanilla extract and egg to your food processor.
Blend until you get a smooth mixture.
If you don’t have a food processor you could mash the bananas with a fork and mix in all the other ingredients.
Once the base is ready, take it out of the oven and pour the banana mixture on top of it.
Sprinkle a little extra cinnamon over the top.
Put it back in the oven for another 20-25 minutes, or until the top is set.
Remove from the oven and allow to cool before removing from the tin.
You could serve this with a little coconut milk drizzled over the top.