Banoffee Pie Sundae

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

Date caramel:
3 pitted medjool dates
3tbsp coconut milk
Soaking liquid reserved from dates

Biscuit base:
45g macadamias
30g oats (replace with ground flax to make it paleo)
Small pinch salt
2tsp coconut oil
2 pitted medjool dates

1 banana, sliced

Coconut yoghurt


- 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.