For the Base Layer:

  • 250g raw almonds, walnuts or
  • pecans, plus extra to decorate
  • 250g Medjool dates, pitted
  • 2 tbsp cacao nibs (optional)
  • pinch of sea salt

For the Caramel Layer:

  • 250g Medjool dates, pitted
  • 125ml coconut water
  • 1 tbsp nut butter
  • 2 tsp vanilla essence
  • pinch of sea salt

For the Banana Mousse:

  • 60g light tahini
  • 3 ripe bananas, mashed
  • 2 tbsp coconut oil or butter
  • 2 tbsp coconut water
  • 1 tbsp freshly squeezed
  • lemon juice
  • 2 tsp vanilla essence
  • coco cream (page 307)


"I like to serve this in old jam jars, small Kilner jars or pretty glasses. Make sure you get a little bit of each layer when you dig your spoon in!" says 'Natural Born Feeder' Roz Purcell.

  1. Start by putting all the base ingredients in a food processor and blending until the mixture is starting to stick together.
  2. Spoon into the bottom of the jars and press down with the back of the spoon. Set aside in the fridge while you make the next layer.
  3. Put all the caramel ingredients into the food processor and blend until a smooth, thick caramel forms with no pieces of dates visible. Spoon the caramel on top of the base layer and return to the fridge.
  4. To make the banana mousse put all the ingredients except the coco cream in the food processor and blend until creamy.
  5. Spoon the mousse on top of the caramel as the final layer. (Or you could just slice up some bananas and drizzle them with a squeeze of lemon)
  6. Finish with a dollop of coco cream, scatter over some chopped nuts and serve.

To find our more about Roz Purcell and her book Natural Born Feeder, read her interview with the RTÉ Guide.