Banoffee Pudding

• 1 cups Nut, walnut, raw
• 0.5 cups Nut, pecan, dried, raw
• 2 Banana, yellow, Sliced
• 0.5 cups Almond Milk
• 0.5 cups Seed, sesame butter, Tahini
• 2 tablespoon Maple syrup
• 1 pinch or to taste Himalayan Salt
• 0.25 cups 80% minimum cacao dark chocolate
• 7 Medjool dates, pitted
• 0.25 cups Almond butter

First soak the dates in warm water for 30min and then drain.

To create the base, place all the base ingredients (2 madjool dates - pitted, 1 cup of walnuts, 1/4 cup of pecan nuts) into a food processor and blend up for around 30sec. Make sure the consistency is still chunky.

Divide the base mixture up evenly into 4 glass flutes.

Place a layer of sliced banana on top of the base, using half of the slices.

To create the toffee layer place all the ingredients (5 medjool dates - pitted, 1/2 cup of nut milk (we used almond), 1/2 cup of tahini , 1/4 cup of almond butter, 2 Tbsp of maple syrup, and a pinch of salt) into a food processor and blend up for 2-3 min, or until smooth. Scoop out the mixture and divide evenly into the glasses.

Place a second layer of sliced banana's on top of the toffee layer.

Sprinkle with cacao nibs or grate dark chocolate to garnish and serve. This is rich and delish - ENJOY.