Decadent Chocolate Banana Biscuit Pudding with Coconut Oil

1.In a saucepan, melt the coconut oil over low heat. Once melted, add the chopped dark chocolate and stir until completely melted and smooth.

2.In a separate bowl, combine the milk, sugar, and coffee powder. Stir until the sugar and coffee are dissolved.

3.Pour the milk mixture into the melted chocolate and coconut oil mixture. Stir continuously over low heat until well combined and heated through, but do not let it boil.

4.Remove the saucepan from heat and let it cool slightly. Then, add the mashed bananas and chopped dates, mixing well until fully incorporated.

5.In a large bowl, layer half of the crushed digestive biscuits at the bottom. Pour half of the chocolate mixture over the biscuits, spreading it evenly.

6.Repeat the layering process with the remaining biscuits and chocolate mixture, finishing with a layer of the chocolate mixture on top.

7.Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the pudding to set and the flavors to meld.

8.Once set, serve chilled, garnished with additional banana slices or chocolate shavings if desired.