Banoffee Jars

Breakfast Desserts

Banoffee Jars

By Annie van Helteren

We love the blurred lines between breakfast and dessert and these Banoffee Jars are just the ticket. Perfectly acceptable to have to start the day thanks to the protein packed buckinis, almond meal and peanut butter, a good dose of coconut oil and yoghurt for healthy fats, and of course banana...but equally as acceptable to have post dinner or even gym for the same reasons!

Ingredients
Method

Crumble
140g Almond meal
30g Desiccated coconut
50g Coconut Sugar
120g Melted coconut oil
½ tsp cinnamon
Salted Caramel Sauce
75g Medjool dates
25g Peanut butter
75g Plant milk
5g Loving Earth Maca Powder
Pinch of salt
Layer Ingredients
3 small Bananas, chopped into small pieces
¾ cup Loving Earth Chocolate buckinis
400g Coconut yogurt, mixed with 1 tsp of vanilla extract
30g Loving Earth Creamy Chocolate

Step 1Preheat the oven to 180 degrees Celsius. Prepare the crumble by adding the almond meal, desiccated coconut, coconut sugar and cinnamon into a large mixing bowl. Stir to combine. Finally stir in the melted coconut oil. The ingredients should now start to stick together.
Step 2Line a baking tray with parchment paper. Place the crumble on the tray, press down firmly and bake for 10 min. Once baked, transfer crumble on a cooling rack and let cool down completely.
Step 3In a high-speed blender, add soft medjool dates, peanut butter, plant milk, a pinch of salt and some maca powder for an extra caramelly flavour.
Step 4To fill the jars first add a layer of chocolate buckinis, then top with caramel and bananas, add the crumble and coconut yogurt. Repeat and decorate top layer with cinnamon and loving earth chocolate bits.