Raw Banoffee Pie

Easter treats...without the guilt

Easter Sunday called for Banoffee Pie .. but not your sugar laden condensed milk version.. instead my daughter knocked up this raw version, based on a recipe from the Honestly Healthy girls.
It had 4 decadent layers, an almond base, hidden chocolate sauce, cashew banana filling then a cream top!
The cashew banana layer is a real a winner. Cashews are rich in zinc and selenium, great for boosting immunity, for reproductive health and warding off winter colds. They are also full of monounsaturated fats which can help balance your HDL and LDL cholesterol. 

Here's how to know one up yourself - Don't be too put off by the list of ingredients, if you've got a food processor it's quite simple , you just need to allow about 2 hours as the layers need to set individually!


Ingredients:

Base Layer:

150g ground almonds

50g raw almonds

100g dates

2 tbsp coconut oil
 

Chocolate Layer:

3 tbsp coconut oil

2 tbsp cacao powder

2 tbsp rice malt syrup


Cashew and Banana Filling:

130g raw casher nuts

120ml almond milk

1/2 tsp vanilla extract

2 large ripe bananas

3 tbsp coconut sugar

1 tbsp rice malt syrup


Cream Layer:

Pure cream

1 banana , sliced

Cacao powder



First cover the cashews with water and leave to soak for at least 30 mins.


Base:

Blitz the base ingredients together in a food processor until the dates and almonds are in small chunks.

Line a 22cm flan tin with cling wrap and press the base layer firmly into it with the back of a spoon, so it is packed tightly.  Put into the freezer to set.


Chocolate sauce:

Melt the coconut oil and mix in the cacao and rice malt syrup.  

Leave to cool slightly then pour over the base.  

Return the base to the freezer.


Cashew and banana filling:

Drain the cashews and blend with the rest of the ingredients..  Keep blending until very smooth.  

Pour the filling mixture over the chocolate layer and return to the freezer for an hour


Cream:

Once the bottom 3 layers are set, cover them with the banana slices and spread the whipped cream on top.

Keep in the fridge until ready to serve.

Remove from tin and peel away cling wrap to serve, dust with a little cacao powder.

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