CHOCO HAZELNUT LAYER BANOFFEE PIES 🍌

METHOD

• Melt the coconut oil and mix all base ingredients until a dough forms
• Line a muffin tray with silicon moulds, divide the dough into 4 balls and press the dough into the moulds. Freeze whilst you make the Flfilling .
• Blend all filling ingredients on high speed until smooth
• For the chocolate ganache, melt the chocolate and coconut oil on a bain marie and then stir in the hazelnut butter
• To make the layers, spoon in 2 tsp of choco hazelnut ganache into the base of each pie, followed by 2 tsp of banoffee (you can use a piping bag to make this neater). If your choco layer is very thin, freeze it for 5 minutes before layering with banoffee
• Alternate the layers and finish with a banoffee swirl on the top.