This has to be one of the most delightful and luxurious desserts you could serve; definitely in the top 10. Everyone who has tried this has absolutely loved it, and seriously couldn’t believe it’s healthy and good for you! The reaction I’d normally get is:“You’re lying Sarah, that can’t be possible!” Nope, and where health meets delicious on here it’s ALWAYS possible.

We fancy days where all we want to eat for breakfast is really just a muffin, croissant, brownie, cake, ice cream, CHOCOLATE, and the list goes on; but that isn’t the best risk to take keeping in mind what your body really needs. So, with this dish, you could most surely have it for breakfast, that’s how healthy it is!

This dessert unlike many sugar laden desserts also leaves you feeling light and energised, instead of heavy and sluggish. It’s also very nutrient dense, packed full of plant protein and contains Vitamin E which has incredible benefits for your skin.

Trust me when I say this is a crowd-pleaser, and makes the perfect ending to any dinner party!

 

Ingredients: 

Base:

1 cup whole pecans

1/2 cup ground almonds

2 tbsp coconut nectar/maple syrup

1 tbsp raw cacao powder

2 tbsp coconut oil

 

Caramel:

1 1/2 cup dates

1/3 cup cashew butter

1 tsp vanilla extract

Water

 

Banana:

2 bananas, sliced

1 tbsp coconut sugar (you can use maple syrup)

1 tbsp coconut oil

 

Cream:

2 cans coconut milk, refridgerated over night

1 tsp vanilla extract

 

Method: 

Preheat the oven to 200C. Line a tray with baking parchment paper. Blend all the ingredients for the base together in a food processor until the mix has come together. Spread the mix onto the tray firmly and bake for 15 minutes. It should form a biscuit consistency. Remove from oven and set aside to cool.

Meanwhile, blend the caramel ingredients in the food processor, adding water, until you form a smooth caramel consistency.

Heat a pan on a medium heat and add the coconut oil, coconut sugar and sliced banana. Fry for 5-10 minutes, shaking them in the pan until they turn golden brown.

For the cream layer, remove the cans from the fridge and only spoon out the creamy solidified layer at the top. In a bowl, mix the vanilla extract into it.

Finally, assemble the banoffee by cutting/breaking the biscuit into smaller bars and place at the bottom of a pyrex. Pour the caramel over it and spread. Layer the bananas on top and then finish with the cream. Flake dark chocolate on top for extra deliciousness!

Serve and enjoy!