PREP 20 MIN•COOK 2 MIN
Praise be to the clever Englishmen who melded banana with toffee to create banoffee! It’s usually served in pie form but we’re mixing it up for a lighter dessert option.
Number of servings
30g whole almonds
2 tbs shredded coconut
1 tsp maple syrup (honey or rice malt syrup)
1⁄2 banana (large) sliced
1⁄4 cup (62 1⁄2g) coconut yogurt (dairy or other plant-based alternative)
2 1⁄2 pitted medjool dates chopped
1⁄4 cup (63ml) water boiling
1⁄2 tsp vanilla extract
For the date caramel, place the dates in a jug, cover with water and allow to stand for 10 minutes until dates are soft. Add vanilla and blitz in a food processor to make a smooth sauce. Set aside.
Place almonds and coconut in a dry frypan over medium heat and toast for 1-2 minutes until golden. Allow to cool.
Place the almonds, coconut and maple syrup in a food processor and pulse until fine, then set aside 2 teaspoons of nut crumb for the top.
Evenly divide half of the crumb into glasses. Divide half the banana over the top and spoon over half the date caramel, followed by half the yogurt. Repeat layering with crumb, banana, caramel and yogurt.
Top parfait with a final drizzle of caramel, a slice of banana and reserved crumb.
Note: Parfaits can be made the day before and left covered overnight in the refrigerator.
1134 kJ / 270 cals
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