Banoffee Pie Jars

This is a twist on a classic and is a great idea for desserts; you can make these in advance and top with the cream when you’re ready to serve!

Banoffee Pie Jars
Serves 2
Contains: nuts, soya
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 2 x 200 ml jars (we used old pesto jars)
FOR THE BASE
  1. 100 g vegan, gluten-free digestives
  2. 1/2 dssp vegan margarine
  3. 2 tsp golden syrup
FOR THE CARAMEL
  1. 1/2 dssp vegan margarine
  2. 2 dssp brown sugar
  3. 1 dssp golden syrup
  4. 1 dssp soya cream
BANANA LAYER
  1. 2 small bananas, sliced
PEANUT LAYER
  1. 1 dssp smooth peanut butter
  2. 2 dssp peanuts, crushed (optional)
TOPPING
  1. spray of Rice Whip cream*
  2. crushed biscuit
  3. 2 squares dark chocolate, melted or grated
BASE
  1. Melt the margarine and golden syrup in a non-stick pan. Crush the digestives and mix in to the margarine.
CARAMEL
  1. Melt the caramel ingredients together in a non-stick pan. Bring to the boil and stir continuously for 5 minutes. Set aside to cool for a few minutes.
PEANUT LAYER
  1. Melt the peanut butter in a pan to make it easier to pour.
ASSEMBLY
  1. First, firmly press down the biscuit layer in the jars, followed by the slightly cooled caramel and then refrigerate whilst slicing the bananas. Add half of the banana and then pour on the melted peanut butter and optional crushed peanuts. Add the second half of banana and top with whipped cream.
  2. Crumble on some biscuit and a grating or drizzle of dark chocolate for presentation.
Notes
  1. * if you can't get hold of Rice Whip then mix some refrigerated coconut cream with a spoonful of icing sugar and top.
  2. Keep refrigerated. They will keep for a few days but if they aren't going to be eaten straight away, then don't add the whipped cream until serving.
Berry Good For You https://www.berry-good-for-you.com/
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