Name: Better-for-you banoffee mousse pots
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 400 ml (12½oz) cans pure coconut cream, refrigerated; 6 large bananas (1.38kg); 1 tablespoon honey; 1 teaspoon vanilla bean paste; 7 scoops vanilla ENSURE; 1 cup (230g) firmly packed pitted fresh dates; ¼ cup (70g) natural smooth peanut butter; ½ teaspoon ground cinnamon; ¼ teaspoon sea salt flakes; 50 grams dark chocolate (70% cocoa), chopped coarsely

Brought to you by ENSURE

Ingredients

400 ml (12½oz) cans pure coconut cream, refrigerated

6 large bananas (1.38kg)

1 tablespoon honey

1 teaspoon vanilla bean paste

7 scoops vanilla ENSURE

1 cup (230g) firmly packed pitted fresh dates

¼ cup (70g) natural smooth peanut butter

½ teaspoon ground cinnamon

¼ teaspoon sea salt flakes

50 grams dark chocolate (70% cocoa), chopped coarsely

Method

1.Scoop the thick cream from the top of the cans of coconut cream. You will need 2 cups of cream. Reserve remaining liquid.

2.Peel 5 bananas; process with the thick coconut cream, honey, vanilla and 5 scoops Ensure until completely smooth. Divide evenly among 6 x 1-cup (25ml) glasses. Place on a tray and freeze for 1 hour.

3.Meanwhile, process remaining Ensure, ¾cup reserved coconut liquid, the dates, peanut butter, cinnamon and salt until completely smooth. Divide mixture evenly over the semi-set mousse pots. Return to the freezer for 1 hour or until slightly firm.

4.Peel the remaining banana; cut on a diagonal into small pieces. Top the mousse pots with banana and chocolate. Drizzle with extra honey to serve if you like.