A moment on the lips is forever on the hips, or so they say! But I’ve been making a big effort to eat healthy lately and whilst dining at London’s Salad Pride recently, I was able to enjoy a slice of Banoffee Pie that was completely guilt free – a raw, vegan, triangle of heaven.
But don’t be put off by the words ‘raw’ or ‘vegan’ because it tasted incredible, but without all the fat and sugar that normally goes into such a pie. I knew I had to have a go at whipping up this bad boy, or rather good boy, at home.
As someone with an almost aggressive sweet tooth, this recipe was perfect for making on a Sunday afternoon and then keeping in the fridge for a few days for me and my Sister to snack on after dinner (rather than reaching for sixteen packets of chocolate digestives). This recipe is not only refined sugar free, raw and vegan, BUT it’s super easy. It involves no baking and is child-friendly; my little nephew helped me make this (and helped me eat it too).
100g Ground Almonds
4 Tbsp Maple Syrup
4 Tbsp Coconut Oil
3 Tbsp Coconut Flour
The Caramel Layer:
270g Medjool Dates (without the stones)
2 Tbsp Coconut Oil
1.5 Tbsp Almond Butter
2/3 Bananas (depends on cake tin size)
For Vegan Topping:
1 Tin of Coconut Milk (chill this in the fridge overnight)
Dairy Free Chocolate
For non-Vegan Topping (pictured):
Light or low fat squirty cream
HOW TO MAKE
Throw all your base ingredients into a mixer and blend.
Once mixed up, spoon out your mixture into your cake tin, spreading it out evenly and pressing it down into the edges or corners.
Place in the freezer for around 30 minutes whilst you make your caramel.
The Caramel Layer:
Place your dates in a bowl of hot water and soak for 5 minutes to soften them. If your dates are stoned, make sure to remove these.
Drain the water and place your dates in the mixer and blend until smooth.
Add your coconut oil & Almond butter to the mixer and carry on blending until the mixture is one thick smooth consistency.
Spoon your caramel onto your now chilled base. Try using a wet knife to do this and remember to smooth it out right to the edges.
Pop back in the freezer for a few hours, allowing the caramel to thicken and harden.
Once it’s firmed up a bit, slice up your banana’s and use to cover the entire caramel layer.
For a Vegan Topping:
Open your chilled tin of coconut milk and pour the creamy bit into a bowl. Then beat with an electric mixer or by hand if you prefer, until it’s thick and creamy.
Layer your cream across the Banana’s, spreading it out evenly.
Grate some dairy-free chocolate over the top
For a non-Vegan Topping:
If your not fussed on cutting out dairy, squirt your low-fat cream across the banana’s and spread evenly.
Grate some dark chocolate across the top.
Voila! Now enjoy yourself some guilt-free Banoffee pie.
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