Kinga's Vegan Banoffee Treat
Ingredients (6 servings):
150 g of wholewheat or oat biscuits
3 ripe bananas
¾ cup dates (I used Medjool)
3 Tbsp peanut butter (use one that is 100% peanuts - Pip & Nut is my favourite at the moment)
Pinch of salt
1 can coconut milk, chilled in a fridge overnight
Decoration : vegan chocolate shavings, crushed pecans
Soak the dates in a bowl of boiling water and let it rest for 10-15 minutes.
Scoop out the cream from the coconut milk (leaving the coconut water in the can) and beat with a mixer to a smooth cream then set aside in the fridge.
Crush the cookies in a bowl and transfer into the serving glasses.
Next, remove the dates from the water (do not discard the water) and place them in a food processor together with peanut butter and a little salt. During mixing, slowly add the water in which the dates were soaking, until the caramel has a good consistency (good for pouring, not to thick).
Slice the bananas and place on top of the cookie crumbles in each serving glass, then add the caramel and the coconut cream. Decorate with some dark chocolate shavings and crushed pecans. Serve chilled.