Ecoganic® Red® Tip® Banana Banoffee Parfait
Layers of buttery gluten free biscuit crumble, whipped coconut cream, naturally sweetened Ecoganic® Red Tip® Bananas and homemade date caramel sauce.
Servings 4
Ingredients
Gluten Free Biscuit Layer
- 1 cup almond meal
- 1/2 cup desiccated coconut
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
- 1 tbsp nut butter
- Pinch cinnamon
- Pinch sea salt
Whipped Coconut Cream
- 400ml full fat canned coconut milk refrigerated overnight
- 1/4 cup vanilla coconut yoghurt
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Date Caramel
- 10 medjool dates pitted & chopped
- 1 cup canned full fat coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch sea salt
Instructions
- First make the biscuit layer; combine all ingredients in a mixing bowl and spread onto a lined baking tray. Bake in pre-heated oven at 170°C for 12-15 minutes or until golden. Mix half way. Set aside.
- Meanwhile make coconut cream and date caramel. To make coconut cream, scoop solids out form coconut mil can (do not shake), add to a mixing bowl with maple syrup and vanilla. Using electric beaters whisk for 3-5 minutes or until thickened. Fold through coconut yoghurt and set aside in fridge.
- To make date caramel, add ingredients to a blender or food processor and pulse until combined and smooth. Scrape down sides as needed. Add a splash extra coconut milk if needed.
- When ready to serve slice Ecoganic® Red Tip® Bananas into coins. Assemble parfait with layers of crumbled biscuit, coconut cream, banana coins and date caramel. Repeat until parfait is filled. Serve immediately or store chilled.