Ingredients
Base:
20 g linseed
40 g oat flakes
50 g ültje pur peanuts
2 tbsp cocoa powder
3 tbsp ültje pur peanut butter
1 tbsp coconut oil
7 dates (approx. 50 g)
pinch of salt
2 tbsp coconut fat (see note in recipe instructions)
Filling:
3 ripe bananas
200 g coconut fat
2 tbsp ültje pure peanut butter
1 tbsp coconut oil
preparation
To make the coconut oil, simply place a can of coconut milk in the refrigerator overnight. The next day, the coconut water and the fatty part have separated and you can remove the solid coconut mass from the top of the can with a spoon.
For the base: Mix the linseeds, oat flakes and ültje pur peanuts in a good stand mixer to form a flour. Process with all remaining ingredients in a food processor (food processor or chopper with S-blade) until a homogeneous, slightly lumpy and sticky dough is formed.
Line a small springform pan (diameter 18 cm) with baking paper and spread half of the dough on the bottom. Press down well with your hand or a spoon. Put something into the fridge.
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