Directions
Caramel: Stir caramel ingredients in a bowl until well mixed & pour on top of the base ingredients until you reach just about the top of the flan mould, (you want to leave room for the banana & you want to leave some caramel sauce for pouring on top).
Slice 1 ripe banana a few inches thick & press a few slices into the caramel, cover the top with remaining caramel sauce & freeze for 4-5 hours on a flat plate. Melt about 1 cup of naturally sweetened vegan chocolate & using either a brush & small spoon, coat the bars while on the plate, don't worry about underneath the bars, just as long as the top & sides are done. Return to freezer for a further 20-30mins & wolla, you have yourself raw vegan choc banana & caramel tahini ice cream bars!
Ingredients
Base ingredients
1/2 cup macadamia nuts
1/2 cup blanched almonds or walnuts
1 heaped tbs cacao
3-4 soft medjool dates
Base: Blend in food processor until ingredients stick together & press flat into moulding tins.
Caramel ingredients
1 cup unhulled tahini
1/2 cup maple syrup (more according to how sweet you want it)
5 drops vanilla extract
Pinch Himalayan crystal salt