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Banoffee millionaires shortbread

Deliciously indulgent, packed with polyphenols (health promoting plant chemicals) and 5 plant points, the perfect mid-afternoon or post-dinner treat. 


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plant points


Makes 12 squares

For the base

120g plain wholewheat flour 100g ground almonds 2 tbsp ground flaxseed ½ tsp cinnamon ⅓ cup extra virgin olive oil 4 dates, finely chopped and mixed with 5 tbsp boiling water to create a paste

For the filling

2 medium bananas, sliced 175g pitted Medjool dates, soaked in 1 cup of boiling water ¼ cup leftover date water ⅓ cup peanut butter ¼ tsp salt 1 tsp vanilla extract

For the top layer

200g 70% dark chocolate


Step 1

Preheat the oven to 180C / 350F and line a 8 x 6 x 1.75 inch baking dish with greaseproof paper.

Step 2

In a large mixing bowl, add the flour, almonds, oil, dates, cinnamon and salt then combine to create a dough.

Step 3

Press the dough into the base of the dish and smooth it out with a spatula. With a fork, gently prick the dough several times. Bake for 15-18 minutes until lightly browned, then allow to cool to room temperature. Meanwhile, soak the dates for the filling in a bowl with ¼ cup boiling water.

Step 4

To make the caramel, add the dates, date water, peanut butter, salt and vanilla extract to a food processor and blend until smooth. Scrape down sides when needed.

Step 5

Once the base is cooled, layer the bananas evenly across the top.

Step 6

Using a spatula, spread the caramel over the sliced bananas in an even layer. Place in the freezer to set for 40 minutes.

Step 7

Melt the chocolate over a double boiler or in the microwave in 30s increments and use a spatula to spread it over the caramel. Place in the fridge for 15 minutes to set.

Step 8

Cut into squares and enjoy! (To make slicing easier, run your knife under hot water for a few seconds before.)

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