Ingredients:
- 250g Digestive biscuits
- 100g / 1 cup Coconut Oil
- 200g Dulce De Leche / Caramel (sometimes sold as caramel) (HALF a tin! Learned the difficult way do not use a full tin)
- 2 bananas peeled and sliced
- 300m whipping cream, whipped until soft peaks form
- 3 table spoons of grated dark chocolate
Instructions:
- Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine.
- Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes.
- Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with grated chocolate.
- Slice into wedges and serve.