Choc Banoffee Filo Stack

Make light work out of dessert with this filo pastry twist on banoffee pie thats ready in 30 minutes.

The ingredient of Choc Banoffee Filo Stack

• 45g 1 4 cup hazelnuts finely chopped plus extra to serve
• 2 teaspoons coconut or brown sugar
• 1 2 teaspoon ground cinnamon
• 8 sheets filo pastry
• 375g tub smooth ricotta
• 2 x 150g tubs vanilla bean fru00fbche
• 2 teaspoons vanilla extract
• 1 lemon rind finely grated
• 2 teaspoons cocoa powder
• 3 large bananas thinly sliced
• cacao nibs to sprinkle
• coconut syrup to serve

The Instruction of choc banoffee filo stack

• preheat oven to 190c 170c fan forced combine nuts sugar and cinnamon in a bowl line 3 baking trays with baking paper
• place a sheet of filo pastry on a work surface and spray with oil sprinkle with a little nut mixture place another filo sheet on top continue layering with oil nut mixture and filo until you have 4 layers repeat with the remaining filo oil and nut mixture to make another stack of 4 layers cut each stack into 12 squares and place on prepared trays bake for 10 minutes or until golden allow to cool
• combine ricotta fru00fbche vanilla and lemon rind in a bowl divide mixture between 2 bowls add cocoa to 1 bowl and stir to combine swirl mixtures together slightly top 4 squares with some ricotta mixture banana cacao nibs and extra nuts stack the topped squares on top of each other repeat with the remaining ingredients to make 6 stacks in total drizzle with coconut syrup serve immediately

Nutritions of Choc Banoffee Filo Stack

calories: 384 312 calories
calories: 19 grams fat
calories: 6 grams saturated fat
calories: 37 grams carbohydrates
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calories: 14 grams protein
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