6datespitted and soaked in boiling water for 10 minutes. Save the liquid.
4tablespoonsalmond butter
2tablespoonswatersoaking liquid from the dates
1teaspoonvanilla extract
A good pinch of sea salt
2ripe bananas
2 sliced bananas for the banana layer
Whipped coconut cream
1can15 ounces can full-fat coconut milk (cooled for over an hour or overnight in the fridge)
2tablespoonsmaple syrup
½teaspoonvanilla extract
Instructions
For the first layer put into a food processor the granola, the maple syrup, the dates and almond butter. Pulse until a chunky crumble forms. Place the mixture in a mixing bowl until ready to use.
For the banana caramel. Soak the pitted dates for ten minutes in boiling water. Then put them in the food processor with two tablespoons of the soaking liquid. Add the coconut oil, the almond butter, the vanilla, the salt, and the bananas. Mix until smooth.
In a large bowl scoop, the thick white top layer from the coconut milk can. Add the maple syrup and vanilla extract and whisk until thick. Put into the fridge until ready to use.
Divide the first layer crumbles into six small glasses or jars, then do the same with the banana caramel, form the second layer. Then, slice the other two bananas and top the banana caramel with them. Finish each individual banoffee pie with a dollop of whipped coconut cream.