8 medjool dates, pitted
⅓ cup coconut milk
⅓ cup maple syrup
½ cup Greek yogurt
1 tbsp almond butter
¼ tsp cinnamon
1 tsp vanilla extract
2 tbsp butter, melted
2 firm bananas, lengthways sliced and unpeeled
1 punnet raspberries
Drizzle of maple syrup
Blend dates, coconut milk, maple syrup, salt in food processor until smooth and creamy. Refrigerate until firm.
Use a whisk to mix yoghurt, almond butter, vanilla and cinnamon until well combined. Reserve.
Heat a grill pan to a medium heat. Place bananas skin side down on a hot grill pan. Cook for 2-3 minutes, brush with melted butter, flip and cook for 1 minute or until grill marks appear. Remove peel from bananas and plate.
Drizzle with caramel sauce and coconut yoghurt. Sprinkle with raspberries and a pinch of cinnamon to serve.