INGREDIENTS:

Banana and Peanut Butter Base

• 1 cup of pitted dates
• 1 large ripe banana
• 2 Tbsp crunchy peanut butter
• 1 cup of ground almonds
• 1 cup of rolled oats

Coconut Custard Layer

• 35g corn flour
• 350mL coconut cream (about a can and a half)
• 250mL almond milk
• 2 Tbsp maple syrup
• 2 tsp vanilla bean paste
• 1 tsp agar agar powder
• 150g desiccated coconut.

Mango Jelly

• 200mL cold water
• 400g fresh ripe mangos (about 4)
• 2 Tbsp maple syrup
• 1 Tbsp lime juice
• 1 tsp agar agar powder

Decorations

• 300g ube (purple yam)
• 150mL coconut cream
• Sugar to sweeten
• Edible flowers

METHOD:

Banana and Peanut Butter Base

1. Soak dates in water for 10 minutes and then drain
2. Put dates in a food processor and whiz
3. Add banana and peanut butter and whiz again
4. Turn into a bowl and then stir in the ground almonds and oats and bring together to form a dough.
5. Place in a large tin which is lined
6. Put in fridge for 10 minutes, then cook at 175C for about 18 minutes
7. Leave to cool while you make the custard.

Coconut Custard Layer

1. Toast coconut in a dry pan until brown.
2. Combine corn flour and coconut cream in a saucepan, mixing until smooth
3. Stir in coconut cream, maple syrup and vanilla
4. Heat gently until well combined
5. Add 1 tsp agar agar
6. Gently boil for 5 minutes whilst stirring
7. Set aside to cool slightly
8. Add in the toasted coconut, then pour over peanut butter base

Mango Jelly

1. Process the mango, maple syrup, lime juice, and water in a food processor until smooth
2. Transfer to a saucepan
3. Add 1 tsp agar agar and simmer for 4 minutes
4. Leave to cool slightly and pour over the coconut custard to form the third layer

To Decorate

1. Boil ube with skin on for 15 minutes
2. Remove skin, mash, and mix with coconut cream to pipe onto finished slice
3. Decorate with edible flowers