250g vegan digestive biscuits
100g dairy-free spread
200g Nature's Charm Coconut Caramel Sauce
1 each large banana
150ml Nature's Charm Coconut Whipping Cream
vegan chocolate, to garnish
Crush the biscuits and place into a bowl. Melt the dairy free spread and mix with the biscuits.
Press the biscuit mixture into a serving dish, or a loose-bottomed tin. Chill in the fridge for at least 10 minutes.
Once the base has chilled, spread the caramel sauce over the bottom with a spoon or spatula ensuring that the layer is even.
Slice the banana and place over the top of the caramel sauce.
Ensuring that the whipping cream is chilled, whip using an electric mixer until light and creamy adding a little bit of the coconut milk/water at the bottom of the tin to thin if necessary.
Spread the coconut “whipped cream” over the bananas and grate chocolate over the top to garnish.
Place in the fridge until ready to serve and then either serve in your dish, or remove from the tin.
Note: you can make this recipe gluten free by using gluten free biscuits as all other ingredients are suitable.