Chocolates and banana are a delicious combination. I have tried them in smoothies, in sandwiches and now in a dessert!!! This is a very simple dessert, though the name looks a bit long, trying to include whatever i have used in the making!!!This loaf is inspired from Martha Stewart’s No Bake Desserts. Original recipe uses peanut butter, since i ran out of peanuts, i subsituted it with Almonds and got this delicious loaf. It is a perfect party pleaser. It is again a make-ahead dessert, if serving in parties, for a large crowd, individual serving cups will be a better idea, if making at home for a small gathering, then i would suggest to make it as a loaf, which can be cut and served at the dinner table.
6 nos dates, deseeded
50 grams Lindt chocolate (70% cocoa, i used half of a 100 grams bar), chopped
200 ml of whipping cream
½ cup almonds
1 tablespoon oil
a pinch of sea salt
- Take the almonds in a microwave safe plate, add a drop of oil and coat them well. MW high for 4 minutes, removing once after 2 minutes, to toss and place it again. Once done, let the almonds cool well. Coat a loaf pan with little oil and line it with a parchment with edges falling outside so it is easy to pull our the loaf once it is done.
- While the almonds are toasting, remove the seeds from the dates and take it together with banana in a mixer and make a smooth paste of it.
- Take the almonds along with sea salt in a food processor and grind. We are now making almond butter, grind for a minute, stop and scrape down the sides and continue. Do this until it gets finely powdered and start to release fat. Add a teaspoon or 2 of vegetable oil at the end to get a smooth and creamy almond butter.
- To this almond butter add banana-dates mixture and chopped chocolate and grind to make a fine paste.
- In another bowl, take the whipping cream and whip it well using an electric beater until it holds stiff peaks. To this bowl, add the almond butter-banana-chocolate mixture and using a silicone spatula, fold in the ingredients well to get a homogeneous mixture. Don’t forget to lick the spatula.
- Pour the mixture into the prepared loaf pan, i filled ¾th of the pan and had some leftover, which i filled up in individual mousse cups. Once done, top the loafwith some chopped almonds.
- Put the loaf tin into the freezer and the mousse cups into the fridge, let it sit for a good 2-3 hours. When it is time to serve, just remove the loaf pan from freezer, let it sit for 5 minutes and then pull the loaf out using the paper hanging out.
- Cut thick slices using a serrated knife and serve immediately.
- This is something similar to Ice-cream or a mousse. If it is refrigerated, the texture will be of a mousse, if frozen, it will be like smooth and silky ice-cream, the advantage is, not having any ice-crystals and No churning of course!!!