Another week goes by, and before you know it an episode of Great British bake off is on TV. This week was all about desserts…which got me thinking of classic british desserts such as crumbles, bread and butter pudding and sticky toffee pudding. Another dessert that also comes to mind is the delicious (if you like bananas) banoffee pie. Layers of biscuit base, caramel sauce, bananas and cream finished off with chocolate shavings!
I thought I would put a healthy twist on this recipes- making it gluten free as well as adding no extra sugar! But it still tastes great!!
Equal amount (200g) desiccated coconut, macadamia nuts, dates
250ml coconut milk
3T maple syrup
400g Greek yoghurt can be plain or flavoured with vanilla
Dark chocolate bar
Start by making the base, blitz the coconut, macadamia nuts and dates into a fine crumb
Pour into the blender the honey and blend again until it starts to come together
Tip into a tart tin and spread out evenly to cover the whole base. Place in the freezer for about 20 minutes whilst you make the caramel
In a wide based pan add the coconut milk, maple syrup, salt and vanilla and bring to boil. Continue to boil until it start to darken to a caramel colour
Cool the caramel slightly then pour onto the base
Top with sliced banana and then chill again
Once everything is slightly set, cover with Greek yogurt and chocolate shaving. Leave in the fridge until ready to serve