Raw Caramel Banoffee Pudding Pots

When I started living a more sugar-free lifestyle, one of the things I felt terribly sad to part with were my much-loved Salted Caramel Banoffee Pudding Pots. Here, I’ve managed to take out all refined sugars and make a beautiful raw caramel using dates. Be warned, dates are still very high in fructose, so this absolutely needs to be a ‘sometimes’ pudding rather than a regular feature at your dinner table.

Preparation time 10 minutes
Cooking time 5 minutes (for the biscuit base)


What you’ll Need

Biscuit crumble

  • ¼ cup ground almonds
  • ¼ cup desiccated coconut
  • 2 Tbsp rolled oats (use gluten free if necessary)
  • ½ tsp ground cinnamon
  • 2–3 Tbsp butter or coconut oil


  • ½ cup pitted dates, soaked in 1 cup hot water for about 10 minutes
  • ¼ cup nut butter (I use macadamia or cashew)
  • ¼ cup coconut cream (or fresh cream)
  • 1 Tbsp maple syrup (or coconut sugar or a few drops of stevia liquid)
  • pinch of sea-salt flakes

To serve

  • 2 ripe bananas
  • ½ cup whipped cream or coconut cream (coconut cream should be whisked to loosen beforehand)
  • 2 Tbsp roasted pistachio nuts or almonds, roughly chopped


What to do

  1. Add all of the biscuit crumble ingredients to a nonstick pan over medium heat. Allow the butter to melt and then continue cooking, stirring from time to time, until the almonds, coconut and oats are golden and toasted. Remove from the heat and divide between four pretty glasses.
  2. Slice the bananas and add the equivalent of half a banana to each glass.
  3. Prepare the caramel by adding all of the ingredients to a blender and mixing until smooth. Add a little extra coconut cream or hot water to loosen if desired. Divide between the glasses, pouring over the bananas and biscuit crumble.
  4. Spoon 1–2 Tbsp whipped cream into each glass, top with a sprinkling of roasted nuts and serve immediately.