Thought i would share this recipe as it has been on our menu for many years, this particular recipe has now retired from the menu but is well worthy of a blog post. Enjoy...
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| Photo: Steven Lawson |
Biscuit Base:
300g Digestive Biscuit
75gr Vegan Margarine
50gr brown Sugar
Filling:
5 Bananas
500g firm Tofu
1pkt Creamed coconut block
(warmed in microwave)
200ml Maple Syrup
125g brown Sugar
200ml Apple Juice
7gr Agar Agar
Blend the biscuits with
the brown sugar, then add the melted vegan margarine and combine well. Fill the bottom of a 10” lined cake tin with
this mix, packing it in with the back of your hand.
For the filling heat in a
pan all the ingredients except the tofu, bananas and coconut cream. Bring to
boil and simmer for at least 10mins constantly stirring.
Thoroughly blend this mix
together in a food processor with the tofu and creamed coconut.
Slice the bananas and
place over the biscuit bases then pour over the tofu puree. Allow to set overnight, garnish with freshly
toasted coconut shavings.
