Banoffee Pie Jars

1. In a blender or food processor, combine the coconut yoghurt, 1 banana and vanilla extract for your banana cream layer.

2. In the meantime, heat up the coconut milk in a saucepan over medium heat. In another saucepan, combine the brown sugar with the water and bring to a simmer over high heat until deeply golden, then reduce the heat. Stir in the hot coconut milk, margarine and salt, whisk and simmer for 5 more minutes. Once the caramel sauce gets thicker, remove it from the heat and place it into a jar to cool completely.

3. Add your Mr Organic biscuits to a freezer bag and use a rolling pin to crumble them up. Cut the second banana into slices.

4. Assemble your jars! Start with a layer of biscuit crumbles, then add layers of caramel, banana cream and banana slices and repeat until your jars are filled. Top with dairy-free whipped cream (optional) and drizzle any leftover caramel sauce and biscuit crumbles on top to serve.