Banoffee pie in a glass | Melissa Hemsley
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‘Eat Happy’ Banoffee Pie in a Glass

Sweets & Puddings

‘Eat Happy’ Exclusive: Banoffee Pie in a glass

20

Mins

4

Serves

Layers of crumbly toasted nuts, sliced banana, creamy yoghurt and sweet ‘caramel’- a delicious blend of softened dates and almond butter. Use any type of nuts that you like and any kind of yoghurt as long as it’s good quality and full fat. These are rich so you only need a small glassful to feel satisfied. You can make up just one or two, if you prefer, keeping the rest of the nut mix in a jar and refrigerating the caramel for another night.

If you’re making them for a dinner party, they’re perfect for preparing ahead as they can be kept in the fridge until needed and it gives them time to set.

Method

    Pour the boiling water over the dates and leave to soften for around 15 minutes.
    1. Pour the boiling water over the dates and leave to soften for around 15 minutes.
    2. Meanwhile, make the nut mix. In a food processor, briefly pulse the nuts, coconut oil, salt and cinnamon. (Don’t pulse too much as you want a chunky base). Pour the nut mix into a large frying pan and dry-toast over medium heat for 1-2 minutes, stirring occasionally and keeping an eye on them to make sure they don’t burn.
    3. Places the dates and the soaking water into the food processor (no need to wash it out first), along with the nut butter and vanilla extract, and blend until creamy and smooth.
    4. Divide the crunchy nut mix between the four small glasses, follow with the creamy date mix, then add the banana slices and a generous dollop of yoghurt. Finish with some shavings of dark chocolate. Enjoy straight away or pop in the fridge to set for 1 hour.

Ingredients

  • 180ml just-boiled water
  • 200g pitted dates
  • 1 1/2 tbsp almond butter or other nut/seed butter
  • 2 tsp vanilla extract
  • 2 large ripe bananas (260g) peeled and sliced
  • 200ml natural yoghurt
  • 20g dark chocolate (70%-85%) shaved
  • Nut mix: 180g nuts (such as pecans, almonds or walnuts, 2 tbsp coconut oil, pinch sea salt, 1 1/2 tsp ground cinnamon

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Melissa x