Don't ban the banoffee - try Roz Purcell's sinless version of my favourite dessert instead. She whisked up this bad boy on the Today show on RTÉ One.


Base Layer: 

  • 250g raw almonds, walnuts or pecans, plus extra chopped nuts to decorate
  • 250g Medjool dates, pitted
  • 2 tbsp cacao nibs (optional)
  • pinch of sea salt

Caramel Layer:

  • 250g Medjool dates, pitted
  • 125ml coconut water
  • 1 tbsp cashew nut butter (or whatever nut butter you like best)
  • 2 tsp vanilla essence
  • pinch of sea salt

Banana Mousse:

  • 60g light tahini
  • 3 ripe bananas, mashed
  • 2 tbsp coconut oil or butter 
  • 2 tbsp coconut water
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp vanilla essence


Roz says: "Although it wasn't the judges' favourite on the night I appeared on TV3's The Restaurant, it's still a winner. Try it for yourself and see what you think. I like to serve this in old jam jars, small Kilner jars or pretty glasses. Make sure you get a little bit of each layer when you dig your spoon in!"

  1. These look impressive, but they couldn't be easier. Start by putting all the base ingredients in a food processor and blending until the mixture is starting to stick together. Spoon into the bottom of the jars and press down with the back of the spoon. Set aside in the fridge while you make the next layer. 
  2. Put all the caramel ingredients into the food processor and blend until a smooth, thick caramel forms with no pieces of dates visible. Spoon the caramel on top of the base layer and return to the fridge. 
  3. To make the banana mousse - yep, you guessed it - put all the ingredients in the food processor and blend until creamy. Spoon the mousse on top of the caramel as the final layer. (Or you could just slice up some bananas and drizzle them with a squeeze of lemon.)