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Blend the pecans, almonds, chia seeds and cocoa powder with Braun’s MultiQuick 9 food processor attachment using the chopping tool until a crumbly mix forms. Then add the honey.
For the banana and coconut cream, place the bananas, coconut flesh, coconut milk as well as the honey in the beaker and blend with the hand blender shaft to a thick, smooth purée.
For the toffee sauce, bring the water and sugar to the boil in a heavy bottomed pan. Cook (without stirring) until golden brown for 5-6 minutes.
Remove from the heat and immediately add the cream and butter. Stir well until smooth.
Layer 4 glasses with the crumble base and place a good spoonful of toffee and sliced bananas on top. Divide the banana-coconut cream between the 4 glasses and place another layer of toffee and bananas on top of the cream. Finish with a scoop of vanilla ice cream and sprinkle with chia seeds. Serve immediately.
Blend the pecans, almonds, chia seeds and cocoa powder with Braun’s MultiQuick 9 food processor attachment using the chopping tool until a crumbly mix forms. Then add the honey.
For the banana and coconut cream, place the bananas, coconut flesh, coconut milk as well as the honey in the beaker and blend with the hand blender shaft to a thick, smooth purée.
For the toffee sauce, bring the water and sugar to the boil in a heavy bottomed pan. Cook (without stirring) until golden brown for 5-6 minutes.
Remove from the heat and immediately add the cream and butter. Stir well until smooth.
Layer 4 glasses with the crumble base and place a good spoonful of toffee and sliced bananas on top. Divide the banana-coconut cream between the 4 glasses and place another layer of toffee and bananas on top of the cream. Finish with a scoop of vanilla ice cream and sprinkle with chia seeds. Serve immediately.
