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Banoffee pie pots

Banoffee pie pots

4
Points®
Total Time
15 min
Prep
15 min
Serves
6
Difficulty
Easy
Love banoffee pie but find it’s all a bit fiddly and time-consuming? Try this revamped version that takes next to no time and tastes just as good.

Ingredients

Fresh dates

70 g, pitted, chopped

Shortbread biscuit(s)

75 g, finely crushed

Banana(s)

1 large, thinly sliced

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Dark chocolate

10 g, grated

Vanilla bean extract, alcohol free

1 tsp

Instructions

  1. Soak dates in 135ml boiling water in a small bowl for 20 minutes. Transfer dates and water to a small food processor. Add vanilla and a pinch of salt and process until smooth. Set aside.
  2. Divide shortbread crumbs among 6 x 150ml capacity serving glasses or ramekins. Top evenly with half the banana slices. Spread with date purée and layer remaining banana slices on top. Spoon over yoghurt and sprinkle with chocolate to serve.

Notes

Ingredient tip: You’ll need about 5-6 shortbread biscuits, depending on the size.

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