Banoffee Jars

Some healthier desserts really don’t come close to the conventional version but these banoffee jars are the real deal! Made with a crumbly almond biscuit base, natural date caramel and whipped coconut cream, you’ll be savouring every last bite!

Dates are such a great natural sweetener. While they are high in sugar, they’re also full of fibre and are classified as a low GI food. Goodbye spikes in your blood sugar and nasty sugar crashes! They’re also a great source of fibre, magnesium and potassium. These are important for things like gut health, fluid balance and nerve function. Bananas also contain lots of potassium, along with vitamin B6. Vitamin B6 is important in supporting your digestive, muscular and nervous system. Coconut cream and milk is such a great vegan substitute to regular cream. Coconut milk is full of healthy fats including medium-chain triglycerides. Although these are a type of saturated fat, they’re easy to digest and provide instant energy, antimicrobial properties and may boost your metabolism. It’s also a really great source of iron which is essential for the transport of oxygen to cells in your body. And helps you to synthesise hormones. There’s also a lot of vitamin E, a fat-soluble vitamin, in coconut milk. This is a powerful antioxidant that protects cells from free radical damage, which protects against heart disease and cancer.


For the base:

  • 100g almond meal
  • 2½ TBSP coconut oil
  • 1½ TBSP maple syrup/honey

For the caramel:

  • 200g medjool dates (soaked in boiling water for 10 minutes)
  • 2 TBSP almond butter
  • 110ml (~1/2 cup) coconut milk

For the toppings:

  • 2 bananas
  • 1 tin coconut cream (chilled overnight or for at least
  • ½ tsp vanilla extract
  • chocolate shavings & coconut sugar to decorate

For the base:

  • Preheat the oven to 180°C and line a brownie tin with baking paper.
  • Melt the coconut oil over a low heat and mix in the maple syrup.
  • Add the almond meal to a mixing bowl and then pour over the oil/maple syrup and mix well.
  • Press the dough into the brownie tin. You’ll be crumbling this up later so no need to be precise!
  • Bake for ~10 minutes or until golden brown and place on a wire tray to cool.
  • Once cooled, crush the biscuit up.

For the caramel:

  • Blend all of the ingredients for the caramel using a high speed blender or food processor.

For the toppings:

  • Scoop out the solid part of the coconut cream.
  • Whip the coconut cream for a few minutes until light and fluffy.
  • Stir in the vanilla extract.
  • Slice the banana.

To assemble:

  • Spoon the crushed biscuits into jars or glasses.
  • Then top with a spoon of caramel and the chopped banana.
  • Next spoon some of the coconut cream on top.
  • Finish with some chocolate shavings and a sprinkle of coconut sugar. To make chocolate shavings, grate some dark chocolate using a grater or vegetable peeler.
  • Keep in the fridge until you’re ready to serve – the coconut cream will go runny if left at room temp!
Banoffee Jars

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