Banoffee Pie Pots

 

raw-banoffee-pie

For someone who’s meant to be on a road trip, I’ve been fairly stationary these past few weeks! I’ve found an awesome little spot on a beach in the south of Spain (I can see Africa from my bedroom window!) so there has been zero incentive to move. The weather’s good, the people are lovely and the beach is exactly 2.5km long, which makes it perfect for my morning 5km run.

Well, the beautiful weather had to end at some stage, even Spain it seems does autumn to some extent. They’ve forecast storms for the next 48 hours … so there’s only one thing for it … snuggling in the van, warm blankets, candles, movies and comfort food 🙂

view-from-van

The storage space under the bed in my camper is pretty much entirely taken up by Wyldsson goodies! I absolutely love their products. Not only are they gluten free, dairy free and free from refined sugar … they store brilliantly and make the perfect store cupboard staples (at home or on the road).

Life on the move means being a little more creative and inventive at times, and my limited space and resources mean keeping it simple. This is just perfect if you’re starting out on a clean eating plan or trying out new recipe ideas. Here is today’s clever creation – a super easy Banoffee Pie, layered in a glass. Quick and simple to throw together and uber impressive to serve to friends.

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INGREDIENTS

Bottom

2 tbsp Wyldsson Crunchy Nut and Seed Butter

2 tbsp Wyldsson Coconut Oil 

Wyldsson Low Carb Pecan ProMix

Middle

2 Bananas

4 tbsp Creme Fraiche

2 Medjool Dates

Top

2 tbsp Wyldsson Almond Butter

1 tbsp Wyldsson Coconut Oil 

1 tsp maple syrup

1 pinch of pink himalayan salt

banoffee-pie-base

HERE’S HOW

1 Warm the nut butter and coconut oil over a low heat in a saucepan until melted, then stir in the pecan mix. Spoon evenly between 2 jars and place in the fridge

2 Blend the bananas, dates and creme fraiche in a nutribullet or mash with a fork. Spoon onto the base layer – sharing out evenly between 2 jars – and return the jars to the fridge

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3 Melt the almond butter and coconut oil over a low heat. Add a spoonful of maple syrup and pinch of sea salt. Allow to cool before pouring the ‘salted toffee’ evenly between the 2 glasses

4 Return to the fridge to set (approx 20 mins) Decorate with chopped fresh banana, grated chocolate and Wyldsson low carb pecan to serve

 

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