I always loved Banana Paddle Pops as a child, this is almost like a healthy, sophisticated, adult version (but with a lot more pizazz)!!! Although this dessert seems decadent, it is also amazingly light, with the airy mousse-like bavarois on the beautifully textured coconut cake base. The salted caramel also helps to cut through the sweetness. So go ahead and spoil yourself and make this fabulous dessert!
- Coconut Oil - 160 g (organic, biodynamic) (can use butter if preferred) + 50 g
- Xylitol - 150 g + 65 g + 20 g
- Eggs - 2 (free range, organic, biodynamic)
- Coconut Flour - 40 g (organic)
- Shredded Coconut - 160 g (organic)
- Coconut Cream - 350 ml (organic) + an extra 50 ml
- Coconut Milk - 170 ml (organic)
- Egg Yolks - 4 (free range, organic, biodynamic)
- Bananas - 4 (spray-free, organic), chopped
- Vanilla Bean - 1 (seeds scraped out)
- Gold Leaf Gelatine Sheets - 2
- Peanut Butter - 1/3 cup (organic)
- Peanuts - 2 tablespoons (organic), roughly chopped
- Dark Chocolate - 100 g (sugar & dairy free)
- Sea Salt - A few pinches (Himalayan, Celtic, Murray River, Pink)
Coconut Cake Base
- Heat the oven to 170C and grease and line 8 (6 x 5 cm) small circular tins.
- In a bowl, cream the coconut oil (or butter) and 150 g of the xylitol until smooth and well combined (or pale if using butter). Add 1 egg and mix until fully incorporated. Add in the coconut flour and shredded coconut, mix well. Add in the final egg and mix until well combined. Spoon even amounts of the cake mix into each mould, place into the oven to bake for 20 minutes. Remove and cool.
- In a saucepan over a medium heat place 350 ml of coconut cream, coconut milk, banana and vanilla. Allow to simmer, then remove from the heat and allow to cool. Set aside, allowing the flavours to infuse.
- Place the egg yolks and 65 g of xylitol into a bowl and whisk together until pale. Place gelatine sheets into cold water and allow to soften. Place the banana cream mix back over a low heat, heat gently, remove the pieces of banana and then pour into the mixing bowl with the egg yolks (make sure the banana cream is not too hot). Continue to mix, then drain the gelatine sheets and add into the cream mix, whisk until light and frothy. Place even amounts of the banana cream over the tops of the coconut cake bases in the moulds (make sure they are on a baking tray in case of spillage). Place into the fridge overnight to set (you can also put them into the freezer for an ice cream like dessert).
- Over a water bath melt the dark chocolate and add in 50 ml of the coconut cream. Stir until incorporated and the chocolate is glossy and smooth. Drizzle over the top of each bavarois.
- In a saucepan combine the peanut butter, peanuts, remaining xylitol and coconut oil (or butter). Stir until smooth and glossy. Add in a few pinches of salt to taste. Remove from heat.
- To serve, carefully remove each dessert from the mould and top with some of the salted caramel.
- Bananas are a great source of vitamin B6, manganese and potassium, making them a great fruit to eat for the health of your nervous system.
- Most people don't know too much about manganese, but it is an essential mineral that is required for the function of antioxidant enzymes in the body and for proper hormone production.
- If you can't have peanuts, I would suggest trying substituting with either macadamia nuts or pistachios.