Epic Raw Banoffee Pie

Desserts

By Lola Berry

This is a cleaner and much healthier version of the famous English pie traditionally made with pastry, banana, cream and toffee. Just remember, you’ll need to start this the night before, by soaking the almonds, pecans and cashews overnight. - Lola Berry

Ingredients
Method

Crust
½ cup Activated Almonds, soaked and rinsed
½ cup pecans, soaked and rinsed
½ cup Fine Coconut
1 cup medjool dates, pitted
2 tbsps almond butter
2 tbsps Coconut Oil
Cream
150g (1 cup) Raw Cashews, soaked + rinsed
2 Bananas
60ml coconut water
2 Tbsp Coconut Oil
4 Medjool dates, pitted
Toffee
180g (1 cup) Medjool Dates, pitted + soaked in hot water
125g (½) cup Almond Butter
125ml (½ cup) Coconut Oil, melted
3 Tbsp Maple syrup
½ Vanilla Pod, split and scraped
Pinch of sea salt
3 Tbsp Almond mylk (optional)

Step 1Blitz the almonds and pecans into a paste using a sturdy food processor.
Step 2Add the desiccated coconut, dates, almond butter and coconut oil and process until the mixture is biscuity.
Step 3Press the mixture into the base and sides of a pie dish or loose- bottomed tart tin (it helps if you have damp hands).
Step 4Pop in the freezer for 2 hours to set.
Step 5To prepare the filling, place the cashews in your blender and process until creamy. Add the bananas, coconut water, coconut oil and medjool dates and again process until creamy (about 60 seconds).
Step 6When the pie base is firm, pour the banana mixture on top and return to the freezer for 2 hours.
Step 7To make the toffee, combine the dates (removed from the soaking water), almond butter, coconut oil, maple syrup, vanilla seeds and salt in your food processor. Blend on the highest speed until super smooth (add the almond milk if you prefer it a bit runnier). Pour into a serving jug.
Step 8When the pie filling is set, remove from the freezer. Slice the remaining banana and arrange the discs neatly over the top of the cake.
Step 9Drizzle over the toffee, sprinkle with cinnamon and enjoy your delicious, healthy masterpiece!