23 Sep Raw Banoffie Pie
Makes a round 10″ inch springform pan size cake
Base Ingredients –
3 cups of raw nuts (almonds or walnuts)
1 cup pitted dates
Pinch Celtic sea salt
2 TBS coconut oil
Caramel filling Ingredients –
2.5 cups pitted dates (soaked in water 1 hour)
1 cup coconut water (normal water or fresh almond mylk also work fine)
Seeds from one vanilla bean (or vanilla essence)
Pinch Celtic sea salt
Cream filling Ingredients –
2 big organic bananas
Flesh of 3 coconuts (or 200g packet of organic coconut creamed with nothing else added)
1 cup raw cashews (soaked in water at least 4 hours)
1 TBS lemon juice
2 TBS raw local honey
1 banana (sliced thinly)
1/2 Tsp lemon juice
High quality cacao powder (for dusting)
1. Start by making the base. Add all the dry ingredients together into the food processor (or thermomix) and blend until crumbly. Do not over process !! Add the dates and process until combined. Lastly add the coconut oil and process until the mixture sticks together between your fingers (add a little water if it isn’t sticky enough).
Press the dough evenly into a springform pan including up the sides approx 1.5 inches. Store in the fridge whilst making the caramel layer.
2. To make the caramel layer, simply process all the ingredients together in a high speed blender or thermomix until creamy and smooth. Spread this over the crust with a spatula or spoon and transfer this to the freezer overnight or for a couple of hours until firm.
3. For the cream filling, add all the ingredients into your high speed blender and blend until smooth and creamy (you may need to stop and scrape down the sides and re-blend several times). You can use a dash of water if the mixture is too thick (just don’t add too much as you don’t want the mixture to get too runny).
Carefully spoon the mixture into your pie creating a thick creamy layer and place it in the fridge to firm up slightly.
If you are not serving it that day, then you can store in the freezer and pull it out an hour before serving to decorate it.
4. Once you are ready to serve it and the cream filling is firm, carefully lift the cake from the pan and place it on a serving plate. For presentation, slice the banana into thin slices and use a touch of lemon to stop the banana from going brown. Finish it off with a dusting of cacao powder and serve immediately.
Any leftovers can be stored in the fridge for 2-3 days. Alternatively, it can be stored in the freezer for 3 weeks, however be sure to transfer it to the fridge a couple of hours before serving.