PEANUT BANOFFEE SAUCEY SPREAD
Ingredients
- 140 g smooth roasted peanut butter, i used meridian
- 130 g soft dates
- 1/2 can full fat coconut milk
- 1 large ripe spotted banana (125g unpeeled)
- 2 tsp vanilla extract
Instructions
- Bung the peanut butter, coconut milk and vanilla into a small saucepan.
- Heat gently on low till the peanut butter has just melted. It will split easily if overheated.
- Add the sauce and banana to a blender, blitz till smooth.
- Chill in the refrigerator overnight for a thick consistently or its ready to rumble if you're after some saucyness.
Notes
Store in the refrigerator in an airtight jar for up to 5 days.