Heat a pan on medium.
Add in the honey, brown sugar and light butter.
Whisk continuously for about 3 minutes to melt the sugar.
When it begins to bubble, add in the almond milk.
Continue to whisk until it starts to thicken.
Leave the caramel sauce aside.
Divide the fat free Greek yogurt between 2 jars/serving glasses.
Top each with half a sliced banana.
Divide the caramel sauce over the two.
Crumble a Lotus Biscoff biscuit over each one and serve immediately.