Our indulgent tasting banoffee mousse is the perfect end to our delicious GIVEAWAY dinner. We love the humble banana at Nourish and this pud takes it to the next level!
2 medium ripe bananas
4 medjool dates pitted
5 tbsp roast almond butter (Biona)
9 tbsp coconut milk (see note) (Biona)
¼ tsp vanilla powder or 1 tsp vanilla extract
To serve –
1 medium banana sliced
Cacao or Vanilla Nourish macaroons crumbled (if desired)
¼ cup Walnuts/Pecans/Roast Almonds (optional)
Place all ingredients in a blender. Blend until well combined and smooth (you may still have a few small pieces of medjool date – I like this for texture, but equally nice if smooth). Add in the coconut oil and blend again until well combined.
Serve in small dishes along with fresh banana slices, crumbled cacao or vanilla Nourish macaroons and chopped nuts.
NOTE – Store the coconut milk in the fridge for at least 30 minutes and use the creamy part at the top of the milk for this recipe to ensure your mousse is nice and creamy.