These Healthy Salted Banoffee Pots take a little bit of effort but they are well worth it! As a healthier version of the classic Banoffee Pie, this recipe is a revelation for healthy foodies and perfect for entertaining!
For the ‘toffee’
200ml coconut cream
50g coconut sugar
Pinch of sea salt
For the base
30g desiccated coconut
1 Medjool date, pitted
1 teaspoon coconut oil
For the topping
125ml coconut cream, chilled
2 bananas, sliced
20g good-quality dark
70 per cent cocoa solids, grated
First make the toffee. Pour the coconut cream and sugar into a small saucepan and place over a medium heat.
Bring up to a boil and simmer for 6–8 minutes, stirring frequently, until thickened. Stir in the salt
and set aside to cool.
When the toffee has cooled to room temperature, transfer it to a bowl, cover with cling film and refrigerate for at least 2 hours. It can be made up to a week in advance.
For the base, place all the ingredients in a food-processor and blitz until fairly smooth and sticky. Divide the mixture amongst four glasses or ramekins and leave to set in the fridge for an hour.
For the topping, whip the coconut cream with an electric whisk until thickened. Then scoop a spoonful of the toffee onto each base and spread it out a little to reach the edges. Scatter over the banana slices, dollop some coconut cream on each one, and sprinkle over the chocolate. Serve immediately!
This Healthy Salted Banoffee Pots recipe was extracted from The Goodness Of Coconut, written by Emily Jonzen. For more recipes like this, click here!