AD | This delicious dessert layers a delicious salted date caramel with all of the best elements of banoffee pie and a very simple banana 'nice-cream' - the ultimate luxury. This video contains a paid-for advertisement with Vitamix UK as part of an on-going partnership.

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Shot and edited by Nick Lau (@cameraopnick)

Salted Date Caramel Layered and Chocolate Banoffee Pie Pot (Makes 2 portions)

Chocolate Banoffee Pie Pot
4 - 6 peeled, chopped and frozen bananas
Dash of plant milk
1 bar of chocolate (vegan or non-vegan), chopped

For the salted date caramel
200g of soaked pitted dates
Dash of soaking liquid from the dates
Pinch of course sea salt
Dash of vanilla bean

Method
Start off by peeling and chopping the bananas. Once chopped pop the back into the freezer until frozen (this is perfect to use up any spotty and overripe bananas you may have lying around!) While your bananas are freezing, soak your dates. If you already have frozen chopped bananas use boiling water to soak your dates to speed up the process. Once your dates are nice and soft, blitz in the medium sized Vitamix cup with a dash of the soaking liquid, sea salt and vanilla and blend until nice and creamy. Set aside.

Chop your chocolate and set aside. Pop your frozen banana chunks into a large Vitamix container and blend until smooth and creamy. It should resemble an ice-cream consistency. Add a dash of plant milk if needed. Now layer your salted date caramel, banana ice-cream and the chopped chocolate into a glass jar or bowl and eat immediately for that delicious frozen treat. The date caramel can also be kept in the fridge for a few weeks, ready to be drizzled over a wide variety of desserts and treats!