"Healthier" Banoffee Pie

Serves: 8 slices

Difficulty: Easy

This recipe is a healthier version of the regular banoffee recipe. It tastes rich, creamy and sweet, which is awesome as all the ingredients are so nourishing!

For the first layer

½ mug pecans(70g)

½ mug almonds (100g)

2 teaspoons almond butter

2 tablespoons raw honey (maple syrup also works)

2 Medjool dates

For the middle layer

2 very ripe bananas

2 tablespoons almond butter

For the top layer

6 Medjool dates, pitted

4 tablespoons almond butter

1 over ripe banana plus one more to top.

For the first layer

Start by making the base. Place the nuts in the food processor and blend for a minute or two until the crumbly mix forms, then add the almond butter, honey and dates and blend again.

Once it’s nice and sticky, stop blending and fill the bottom of 2 glasses with the nutty goodness, pressing it down with a teaspoon to set.

For the middle layer

Next, make the banana cream layer by simply pressing the bananas and the almond butter in the processor, and blending until smooth. Put this on the top of the nutty layer and place in the freezer for 20 minutes to set.

For the top layer

While this freezes, make the caramel layer by simply placing all its ingredients into the food processor with 4 tablespoons of water and blending again until smooth.

After 20 minutes, remove the glasses from the freezer and slice the final banana in layers over the banana cream before adding the caramel layer.

Top tip

I like serving this in glasses as individual little pies, but it works great in a cake tin 2 as a whole pie.