Raw Banoffee Pie

After the success of the raw caramel slices that I made recently, I was more open minded to raw desserts and felt confident as to how a raw banoffee pie would turn out. Naturally though, I wasn't going to risk taking a dud pie to my friends for dinner so I had to make sure it was up to scratch before anyone else got to try it. 

I cut a slither to test and fell whole heartedly in love! It tasted just like a classic banoffee pie, but with the bonus of only containing the goodness of oats, nuts, fruit and coconut milk. I couldn't believe just how good it was.

Later on as I watched my friends take their first bite, there was still a tiny bit of doubt in my mind that not everyone was going to be quite as enamoured by this pie as I was. Especially after they had found out what was in it - and, more importantly - what wasn't. Before long though, second helpings were had and I sat back with the relief of knowing that this pie had been a huge success.

Without a doubt this has to be one of my favourite - and one of the most popular - things I have made in a long time. It has really taken the biscuit (or should I say pie..?)

Simple, natural and delicious; packed full of nutrients, this pie is by far superior to it's original counterpart. I challenge you not to make it and fall in love yourself.

Raw, Vegan, Gluten and Dairy Free

Ingredients: 
For the Base:
150g (1.5 cups) GF oats
60g (1/2 cup) pecan nuts
180g (1 cup) pitted dates
1 tsp vanilla bean paste
1-2 tbsp water 

2 Ripe Bananas

For the Caramel:
135g (3/4 cup) pitted dates
30g (2 tbsp) tahini
Pinch of salt
1-2 tbsp unsweetened almond milk

For the Topping:
1 can of coconut milk - Note - this must be kept in the fridge overnight prior to making!
1 tsp vanilla bean paste

Cacao Nibs

To Make:

• Start by making the base by blending the dates to a paste in a food processor or blender. 
• Remove the dates and set aside in a medium bowl.
• Process the pecan nuts and oats to fine crumb.
• Combine the crumb with the date paste, vanilla and a little water, it should all come together in a ball. You want it to stick together when pressed but it shouldn’t be too wet.
• Press into a greased, loose bottom non stick 9 inch tart or cake tin, making sure it covers the base and goes up the sides. There should be plenty for a nice thick base!
• Place in the fridge to chill while you make the caramel.
• Blend together all the ingredients for the caramel in a food processor or blender until smooth. Set aside.
• Peal and slice your bananas and arrange over the chilled base.
• Spread the prepared caramel over the base and bananas.

• Return to the fridge while you prepare the cream.

• For the coconut topping, remove your can of coconut milk from the fridge and scoop out the hardened coconut cream on the top and place in a bowl. (Below should be the liquid coconut water which you can keep for making smoothies etc).
• Whisk the coconut cream with an electric whisk or beat vigorously until it’s smooth and fluffy just like regular cream! 
• Add in the vanilla and mix.
• You can now either leave the cream in the fridge for a while or assemble the whole pie straight away. The cream can be made in advance to ensure it is thick enough for serving.

• Spread the coconut cream over the bananas and caramel, taking it right to the edge of the base and smooth to finish. 
• Sprinkle over a handful of cacao nibs and return to the fridge before serving.
• When ready to serve, carefully remove the pie from the tin and enjoy!
• Store any leftovers in the fridge for 2-3 days.