For those with a sweet tooth, our raw banoffee pie is a delight!
Serves 12
13 Ingredients
30 min prep time
Ingredients
1 ½ cups raw cashews
½ cup desiccated coconut
8 medjool dates, chopped
3 tbsp coconut oil, melted
¼ tsp mixed spice
2 bananas, finely sliced
2 tbsp lemon juice
20 g dark chocolate (70%)
COCO-CREAM
400ml coconut cream
2 tsp vanilla
FILLING
12 medjool dates, chopped
165 ml light coconut milk
2 tsp vanilla bean paste or extract
Directions
Put all the filling ingredients into a blender and blend until smooth then pour into a saucepan and bring to a simmer. Simmer stirring until the mixture thickens and turns deep golden. Remove from the heat and cool to room temp.
Place the cashews in a food processor and process until very finely chopped. Add the desiccated coconut, dates, oil and mixed spice and process until well combined and slightly sticky. Add 1-2 tbsp water if necessary to bring the mixture together. Press evenly and firmly over the base and side of a 20cm pie plate. Chill for 30 mins or until firm.
Whip the coconut cream and vanilla together to make the coco-cream.
Place the banana and lemon juice in a bowl and toss gently to combine.
Spoon the filling over the cashew base and level the surface. Layer the banana slices over the filling then spread with the coco-cream. Finish with a sprinkle of chocolate. Refrigerate until ready to serve.
