Banoffee pie in a glass

Layers of crumbly toasted nuts, sliced banana, creamy yoghurt and sweet ‘‘caramel’’ — a delicious blend of dates and nut butter. Use any type of nuts that you like and any kind of yoghurt as long as it’s good quality and full fat. These are rich so you only need a small glassful to feel satisfied. You can make up just one or two, if you prefer, keeping the rest of the nut mix in a jar and refrigerating the caramel for another night.

If you’re making them for a dinner party, they’re perfect for preparing ahead as they can be kept in the fridge until needed and it gives them time to set.

Serves 4

180ml justboiled water

200g dates, pitted

1 Tbsp almond butter or other nut/seed

butter

2 tsp vanilla extract

2 large ripe bananas (total 260g), peeled

and sliced

200ml natural yoghurt

20g dark (70%85%) chocolate, shaved

Nut mix

180g nuts (such as pecans, almonds

or walnuts)

2 Tbsp coconut oil a tiny pinch of sea salt

1 tsp ground cinnamon

Method

1. Pour boiling water over the dates and leave to soften for around 15 minutes.

2. Meanwhile, make the nut mix. In a food processor, briefly pulse the nuts, coconut oil, salt and cinnamon. (Don’t pulse too much as you want a chunky, nutty base.) Pour the nut mix into a large frying pan and drytoast over a medium heat for 12 minutes, stirring occasionally and keeping an eye on them to make sure they don’t burn.

3. Place the dates and the soaking water in the food processor (no need to wash it out first), along with the nut butter and vanilla extract, and blend until creamy and smooth.

4. Divide the crunchy nut mix between the four small glasses, follow with the creamy date mix, then add the banana slices and a generous dollop of yoghurt. Finish with some shavings of dark chocolate. Enjoy straight away or pop in the fridge to set for 1 hour.