Raw Banoffee Pie

When you think of Banoffee Pie, you immediately think, pastry... caramel... cream....  Not all that good for your heart or your waistline. Or perhaps you've never heard of it before...  Here's a healthier version to try... Still definitely a sometimes treat though,with natural sugars in the dates, banana and honey.  Give it a go!  So tasty and worth the effort for that special dessert that's just a little bit different. 

*I've listed here the base as step one, but you could prepare the cream layer first and pop it in the fridge while you work on the other layers. And do put your can of coconut cream in the fridge overnight before you want to use ok! It makes a big difference to the thickness of the cream as you whip it.

The  Base:
3 cups nuts (mix of almonds, cashews and pecans)
20 small dried dates (covered with boiling water and soaked for 5-10 minutes)

Pinch of himalayan salt 

Place half the nuts into your food processor and roughly chop for a second or so.  Then add half the dates and a little salt, pulsing until they clump together.  Remove and set aside while you do the other half.  If your processor's big enough, you could even do in one batch. The mixture should stay together when pressed between your fingers.  Either make a large pie with this, or sometimes nice to have individual ramekins so each person has their own little pie. If using ramekins, line each one with a little cling wrap to make life easier at serving time.  Press the mixture firmly into your choice of base and pop them into the fridge while you work on the caramel layer.

Caramel Layer:

Approx. 24 medjool dates (pitted)

⅓ cup honey

½ cup coconut oil

1 tsp. brandy (you could use vanilla here, but the brandy gives a good flavour)

Pinch himalayan salt 

2 large bananas

½ cup crushed almonds (almonds and honey work well together)

Place the dates in a small bowl and cover with boiling water.  Leave a couple of minutes to soften.  Then drain and place into processor along with the honey, coconut oil, brandy or vanilla, and the salt.  Process until a thick caramel consistency is reached.

Spoon evenly over your base.  Slice the banana length wise into 4 strips, then thin slices.  Layer evenly on the caramel.  Then sprinkle over the crushed almonds and lightly press into the caramel.  

Cream Layer:

1 can pure coconut cream (have in the fridge overnight for best results)

1 tbsp. local honey

1 tsp. cinnamon

¼ tsp. vanilla extract concentrate

Pull the cream from the fridge and scoop off the thick creamy layer and pop it into a bowl to whip.  I know it is already coconut cream, but after it's been in the fridge, there will still be settling.  You only want to use the really thick cream from on top here.  Whip it well, along with the honey and cinnamon until soft peaks begin to form.  Then add a little vanilla and whip just a little more.

Spoon this over the caramel layer, spreading evenly to the edge.  Sprinkle a little nutmeg and cinnamon over the top to finish and set in the fridge for at least a few hours before serving.  For the ramekins, loosen edges of cling wrap and gently lift out and peel away, placing pie on plate to serve.  Otherwise, just pull the pie dish out at serving time, and slice in small slices.  Fairly rich in flavour this one.  

Enjoy 💖 Shaz