Banoffee Pie
Ingredients
The crust
-
½
cup
raw almonds
-
2
cups
gluten-free rolled oats
-
½
teaspoon
cinnamon
-
¼
teaspoon
fine sea salt
-
¼
cup
virgin coconut oil, melted
-
2
tablespoons
pure maple syrup
-
1½
tablespoons
water, or as needed
The Raw Caramel Toffee
-
1½
cups
pitted Medjool dates
-
3
tablespoons
smooth almond butter
-
1
teaspoon
fresh lemon juice
-
¼
teaspoon
fine sea salt
-
1
vanilla bean
seeded, or ½ teaspoon vanilla bean powder (optional)
The filling
-
2
cans
full-fat coconut milk, chilled overnight
-
3
large
ripe bananas, sliced into thick coins
-
2
squares
dark chocolate, shaved
Instructions
- Chill the coconut milk overnight to solidify the cream.
- Preheat the oven to 375°F (190°C) and prepare a tart pan.
- Process the almonds until coarse, then add oats, cinnamon, and salt, and process again.
- Mix in melted coconut oil, maple syrup, and water until combined.
- Press the dough into the tart pan and poke holes in the base.
- Bake for 12-14 minutes until golden and cool for 15 minutes.
- Soak dates in boiling water, then blend with almond butter, lemon juice, salt, and vanilla until smooth.
- Scoop the solidified coconut cream into a bowl and whip until fluffy.
- Spread the caramel toffee over the cooled crust, layer with banana slices, then top with whipped coconut cream.
- Garnish with remaining banana slices and shaved chocolate, then serve.
Nutrition Facts (estimated)
Servings
12 small slices
Calories
430
Total fat
26g
Total carbohydrates
51g
Total protein
6g
Sodium
95mg
Cholesterol
0mg
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