This recipe was prepared using Braun's Multiquick 7 Hand Blender with its food processor and whisk attachments.
Ingredients
Crumble base
- 1 cup shelled pecans
- ½ cup blanched almonds
- 1 tsp chia seeds
- 1 tsp cocoa powder
- 1 tsp honey
Banana & coconut cream
- 2 very ripe bananas
- 6 ounces fresh coconut meat
- 1 tbsp honey
- 3/4 cup fresh coconut milk
Toffee sauce
- 1/3 cup water
- 1 ¼ cups sugar
- 3/4 cup heavy cream
- 5 tbsp butter
- 2 small bananas
- For the crumble base, place the pecans, almonds, chia seeds and cocoa powder in the Braun MultiQuick food processor attachment and blend until a crumbly mix forms, then add the honey and process until just combined. Set aside.
- For the banana and coconut cream, place the bananas, coconut meat, honey and coconut milk in the beaker attachment and blend using the Braun MultiQuick 7 Hand blender with blending shaft to a thick, smooth purée.
- For the toffee sauce, bring the water and sugar to a boil in a heavy bottomed pan on medium high heat. Cook (without stirring) until golden brown for about 10 minutes.
- Remove from the heat and immediately add the cream and butter. Stir well until smooth. Then add the two sliced bananas.
To serve:
Layer 4 glasses with the crumble base and place a good spoonful of toffee and bananas on top. Divide the banana-coconut cream between the 4 glasses and place another layer of toffee and bananas on top of the cream. Finish with a scoop of vanilla ice cream and sprinkle with chia seeds. Serve immediately.