This is a fabulously healthy (and low sugar) alternative to traditional banoffee pie. The coconut yoghurt adds a probiotic hit to your pud and the flax/oats provide some much needed fibre.
Makes 2 large or 4 small
3 pitted medjool dates
3tbsp coconut milk
Soaking liquid reserved from dates
30g oats (replace with ground flax to make it paleo)
Small pinch salt
2tsp coconut oil
2 pitted medjool dates
1 banana, sliced
- To make the date caramel: soak the dates in a little boiling water – put to one side.
- To make the biscuit base: Preheat oven to 180C. Blitz all ingredients in a food processor, empty onto a lined baking tray and press firmly to .5cm thickness. Bake in the oven for 5-7 minutes, or until golden brown, tossing a few times throughout. Remove and allow to cool completely before crumbling.
- Remove the dates from the soaking liquid and put in the food processor along with the coconut milk. Blend until smooth, adding a little of the soaking liquid to loosen if needs be. Pass through a fine mesh sieve to make is super smooth.
- In two glasses, layer the sundae, starting with 2 spoonfuls of the biscuit, a spoonful of the caramel, a few slices of banana then a dollop of yoghurt. Repeat until you reach the top of the glass or the mixture runs out – whichever comes first.