Almond butter & banana soft serve with sticky toffee sauce

Give me a bucket of this and a spoon and I’m in heaven. I cannot think of an easier, yummier pudding for when you’re in need of comfort and energy. I make this for the kids all the time and they adore it. It’s a dream, as it’s refined-sugar-free, dairy-free and full of good protein from the nut butter. You could add some cocoa powder to make it chocolatey or cinnamon to give it spice. Feel free to make it even more creamy by adding a dollop of soya or coconut yoghurt before blending. It tastes so naughty but is so very nice!

SERVES 2 4 Medjool dates, pitted and chopped 1 tbsp coconut oil 1 tbsp honey 2 ripe bananas, peeled and frozen 2 tbsp almond butter handful of roasted pecan nuts, chopped 1 tbsp goji berries

♥ Put the dates, coconut oil and honey in a saucepan and set over a medium heat. Simmer gently for a few minutes until the coconut oil has melted and the dates are soft and squishy. Transfer to the bowl of a food processor and blitz until smooth. Mix in 2-3 tablespoons of water to thin out the mixture. Transfer to a bowl and rinse out the bowl of the food processor. ♥ Blitz the bananas and almond butter in the food processor until smooth. This may take a few minutes, scraping down the sides at intervals. ♥ Scoop the banana ice cream into small glasses or bowls and dollop over the date sauce. Top with the pecans and goji berries and serve immediately.