Raw Banoffee Pie
You read that right. We’ve done ourselves proud on this one and recreated the beauty that is banoffee pie and made it raw, unrefined, gluten free, wheat free and vegan! You. Are. Welcome.
You will need a little time for this recipe, so if you don’t have oodles of that, you can make it in bits rather than all at once. If you are tight for time, make your base and pop it in the fridge, then you can make your filling and pop that on top then finally finish it off when you have time.
This recipe makes an 8 inch pie but if you want to make mini versions then it works just as well. Just make sure you line the moulds you are using with cling film so you can get them out easily!
- 60g almonds – although this recipe is raw – f you don’t mind a bit of cooking, we recommend roasting your almonds as the flavour is so much better!!
- 65-70g dates – make sure they are soft. If not soak them first.
- 1 tablespoon chia seeds
- 60g oats
- 1 tablespoon coconut oil
- 160g soft dates (again, soak them if they are a bit hard)
- 1 teaspoon coconut oil
- 70ml milk of choice
- You can add a bit of vanilla if you want to.
- 1 – 2 bananas – depending on how thick you cut them to cover the caramel.
- 1 carton creamed coconut (200g)
- 5-6 tablespoons plain unsweetened yogurt of choice – we used coconut but you can use what you prefer
- A dash milk of choice
- 2 tablespoons maple
- If you want to roast your almonds (which we recommend) pop them in the oven for 10 minutes or so on 180 fan assisted.
- let them cool.
- Line your mould/tin with cling film so it comes up and over the sides. This will make it easy to take the finished pie out and stop the caramel sticking to the sides.
- Make your base first – pop the cooled almonds, oats and chia seeds in a blender and blend until fine.
- Add the soaked dates and coconut oil and blend again until the dates have all been broken down and the mixture sticks together when you push it together with your fingers.
- Tip the mixture in to your lined tin and push down so its an even layer across the bottom. You can use the back of a spoon to make sure its all compact.
- Pop the base in the fridge to chill.
- Move on to the caramel.
- Pop your dates, coconut oil (vanilla if you’re using it) and milk in your blender and pulverise! Make sure you get it really smooth.
- Then spread this over the base in an even layer. Pop back in the fridge to chill.
- Move on to the cream topping next, you’ll want to slice your bananas right at the end to use right away so they don’t brown at all.
- Take your coconut cream. If its a really hard block, you will need to soften it a bit. Pop it in the microwave for 20 seconds or so, so you can break it down and whisk it. Or pop it in some warm water for a little bit until it’s softened (It should come in a plastic wrapper to enable you to do this. If not then put it in a glass and pop the glass in a bowl of warm water).
- Once your coconut cream is soft enough to work with, pop it in a bowl and whisk it so it’s all broken up.
- Then add a dash of milk – about a tablespoon or 2. Whisk again to combine.
- Then add 5 – 6 tablespoons of your yogurt. You want it to be a smooth consistency so aim for that.
- Finally add your maple syrup – you can use an alternative sweetener. Just use as much as you like to your taste.
- Get your filled base out of the fridge. Slice your banana(s) and layer them over the top of the caramel, so its completely covered in an even layer.
- Finally, either spread the cream over the top or if you want to be a bit fancy pipe it on.
- Using the excess cling film, gently life it out of the tin, cut and serve 🙂