This little pudding is a variation on the old banoffee pie… it has chocolate in there too…!
I had been meaning to try the banoffee pie recipe on the mimilicious website for a while now, but usually what happens, is we get a tub (or 3!!) of their vegan klotted kream and we make and eat a lot of scones! Not so anymore! I loosely based this recipe on the one on their website, but with a few little changes. We have a few of these Reko Glasses from Ikea left and whilst they are great for the kids to drink out of, they also make really cute little pudding glasses and you might recognise them from the quick and easy vanilla mango smoothie recipe and the raspberry mousse we made. A little inspiration also came from Mitsu who ‘rescued’ her banoffee pie in a sundae glass!
- 1/2 cup of pitted dates
- 1/2 tsp vanilla extract
- hot water
- 2 [vegan] digestive biscuits
- 1 banana
- dairy free chocolate spread [we used plamil dairy free milk chocolate spread, but a dark chocolate spread or ganache would work a little better!]
- dairy free cream [we used mimilicious]
- sprinkles [optional, we used biovegan brand, which use plant colours]
Fills 2 Reko glasses
put the digestive biscuits in a freezer bag, seal it, then grab a rolling pin and let out all your tension by pounding the biscuits with it! split the crushed digestives between the 2 glasses. Put your dates and vanilla essence into a food processor add a little hot water (i tend to add it straight out of a boiled kettle), blend. keep adding the hot water, a bit at a time until you get a nice smooth consistency, it is easier if it is fairly pourable, but not too thin! layer this on top of the biscuits and leave to cool/set in the fridge. Because bananas have a tendancy to go brown if you leave them out, it is best to finish assembling the chocanoffee pudding, just before serving! Put a layer of bananas on top of the date layer, then a layer of your dairy free chocolate spread, top with dairy free cream and then add sprinkles, if you are using them!
This was soooooooo yummy! I think next time, I will probably make the pudding in a loose bottomed circular pan instead. So I will probably add melted dairy free spread to the biscuits (as per the original recipe) to make more of a solid base. The dairy free chocolate spread was a tiny bit rich, so I will probably use a dark chocolate ganache instead.