Banoffee Pies

Makes 4

Ingredients

• 6 gluten free hobnobs 
• 40g unsalted butter
• 2tbsp dulce de leche (I used Bonne Maman caramel spread)
• 2oz dark chocolate, melted
• 1 banana, chopped
• 3oz whipping cream

Method

• Put the hobnobs into a plastic bag, eg. a sandwich bag or freezer bag then crush them using a rolling pin.
• Melt the butter in a saucepan over a low heat. Then fold in the crushed hobnobs until they have completely mixed together.
• Place the mixture into a small, loose bottomed dish (I used four). Press the mixture firmly to compact, ensuring it is even. Refrigerate for 30 mins.
• Meanwhile, mix the dulce de leche and the melted chocolate together.
• Pour the mixture on top of the biscuit base, again ensuring it is evenly spread.
• Finely the chop the banana and place on top of the chocolate mixture. 
• In a separate bowl, whip the cream until light and fluffy.
• Spoon the whipped cream over the banana and smooth the surface.
• Refrigerate for about an hour, or until the chocolate mixture sets.
• Decorate with chocolate shavings. I used a cheese grater to create this effect.