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Raw Banoffee Layered Puddings

I love this recipe – it’s like a deconstructed banoffee pie and perfect for a speedy indulgent treat. The caramel sauce is so easy to make and a healthier option to regular shop bought versions or traditional sugar based recipes. Watch our video showing how to prepare them – its is delicious and a great hit with the children.

Raw Banoffee Layered Puddings

Difficulty – Easy

Time 15 minutes preparation

Serves 2

What’s good about it?

Almond Nut butter is a great addition to sweet and savoury sauces. A good source of B vitamins and magnesium for energy production plus vitamin E to support skin and heart health.

Maca powder is a well known adaptogenic superfood. Useful to help the body cope with stress and often used to balance hormones too. Try adding a spoonful to your morning smoothie.

Ingredients

Pecan Crumble

100g pecans

1tsp maca powder

60g raisins or soft pitted dates

1tbsp vanilla extract

1tsp coconut oil

Filling

1 ripe banana

100g plain coconut yogurt

Caramel filling

150g soft dates, soaked for 15 minutes then drained

1 tbsp almond nut butter

1tbsp lucuma powder

50ml coconut milk or almond milk

1tbsp vanilla extract

Instructions

  1. First make the pecan crumble. Simply place all the ingredients in a food processor blitz to form crumbs. Set aside
  2. To make the caramel sauce place the ingredients in a nutribullet or blender and process until smooth and creamy.
  3. Slice the banana
  4. Assemble the puddings. Spoon a little of the crumble in the bottom of two glasses or jars. Top with a little coconut yogurt, then a layer of caramel and place a few slices of banana on top. Repeat the layers finishing with a little yogurt and top with some sliced banana.
  5. These will keep in the fridge for 1 day.

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