If you’re one for the combination of bananas and caramel/toffee aka banoffee, this recipe is for you! Using Nature’s Charm’s insanely delicious coconut butterscotch sauce as the star of the show (blended with dates for an extra caramel boost!), an oaty tart case is smothered in the thick, sweet sauce then smothered with thick vanilla coconut cream, finished off with banana slices… perfect for a show stopping dessert at any time of year! [Paid recipe collaboration.]
Ingredients:
For the base –
- 150g oats
- 100g nuts
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil (solid or melted)
- 1 tablespoon cocoa powder
For the date caramel –
- 100g dates, soaked in boiling water for 10 minutes
- 2 tablespoons Nature’s Charm butterscotch coconut sauce
For the coconut cream topping –
- 1 x can Nature’s Charm coconut whipping cream
- 1 tablespoon sweetener
- Dash of vanilla extract
- Banana, sliced to decorate
Make it!
- First make the base: Place all of the ingredients into a food processor and blend until combined. Press this into a lined 20cm loose-bottomed tart tin so it evenly covers the bottom and sides.
- Drain the dates leaving 1 tablespoon of the soaking water and add to a food processor along with the butterscotch sauce. Blend well until quite thick and smooth. Spread this over the base to cover generously.
- Scrape out the solid coconut cream into a bowl and whip up until thickening. Add in the sweetener and vanilla and mix well. Spoon this over the caramel to cover and smooth around with the back of a spoon.
- Chill in the fridge for at least 3 hours.
- When ready to serve, pop out of the tin and arrange the banana slices around the edge on top. Slice up, serve and enjoy immediately!
