This decadent dessert is not only easy to make, but equally easy on the eyes. 

Recipe: Extract from the Two Raw Sisters cookbook

This is our most popular dessert recipe. Everyone loves how easy it is to make, yet it looks so impressive after decorating. The slightly crunchy, salty peanut-butter oat base is the perfect contrast to the sweet, smooth caramel.

Tangy coconut yoghurt cuts through the sweetness from the caramel, and the fresh banana, chopped chocolate and peanuts are the crowing glory. Everyone will think you’ve been slaving away in the kitchen all day.

Makes 1 large tart

INGREDIENTS

Base
1 cup oats
½ cup almonds
½ cup dates, soaked in boiling water to soften
5 tbsp coconut oil, melted
2 tbsp peanut butter
pinch sea salt

Caramel
2 cups dates, soaked in boiling water
¼ cup cashews, soaked
3 tbsp tahini
¾ cup coconut milk
1 tsp vanilla bean paste or extract
¼ tsp sea salt
¼ cup coconut oil, melted

Toppings
½ cup coconut yoghurt
1 banana, peeled and sliced
¼ cup orasted peanuts, roughly chopped
dark chocolate, roughly chopped

METHOD

To make the base, place the oats and almonds in a blender and blend until a flour is formed.

Add the remaining ingredients. Press the mixture into cling-film-lined 23cm tart case, and place in the freezer while you make the caramel.

To make the caramel, place all of the ingredients in the blender and blend until smooth. Bring the base out of the freezer and pour the caramel over the base. Place back in the freezer to set overnight.

Once set, just before serving top the pie with coconut yoghurt, followed by banana and roughly chopped peanuts and chocolate.

Tip: To make it gluten-free, replace the oats with buckwheat or cashews.

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This is an extract from the Two Raw Sisters cookbook, available on 1 Oct, 2019.