3 tablespoons unsweetened almond milk (more for thinner consistency, less for thicker)
⅓ cup Raglan Food Co coconut yoghurt – Vanilla Bean
⅓ cup Raglan Food Co coconut yoghurt – Organic Passionfruit
Combine all dry ingredients for granola in a large mixing bowl and set aside.
In a separate bowl, mash banana until smooth. Add tahini and maple syrup, mix until combined.
Pour wet ingredients into dry ingredients and stir until all ingredients are coated.
Bake for 30-35, stirring/flipping every 10 minutes, until golden brown.
While granola is baking, add all ingredients for the date caramel into a small food processor (or blender/nutri bullet) and blend on low speed until dates are chopped further.
Blend on higher speed until puree becomes smooth, scraping down the sides as you go (for a thinner caramel, add more almond milk or water).
Remove peels from bananas and slice into wedges.
Place one and a half bananas and three tablespoons of almond milk into the food processor (or blender/nutri bullet), process until smooth (you may have to add more almond milk depending on how ripe the bananas are).
In a medium bowl, combine the two yoghurts to create the ‘yoghurt mix’.
Once granola has cooled, place 1 ½-2 cups of granola into a food processor and blend into a fine crumble.
Collect the processed granola, date caramel, banana puree and yoghurt to prepare in the chosen serving dish/glass (300ml glasses/jars are the perfect serving size).
Cover the bottom of the jar in about 2cm of granola. Then layer some date caramel (1cm), banana puree (2cm), yoghurt mix (1cm), another 1cm of granola & date caramel, and finally another layer of yoghurt.
Optional – Add in a layer of sliced banana, top with a sprinkle of granola, slice of banana and sprinkle of grated chocolate. (Note: ratios and layers can be played around with and adjusted to personal preference. Depending on size of jars created, about two cups of granola is usually leftover).