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Raw Banoffee Pie
A spectacular raw dessert from my Healthy Baking Cookbook that's perfect for entertaining or just when you want something extra decadent and delicious. With hints of caramel and toffee, this recipe is truly impressive.
INGREDIENTS
BASE:
60 g (2 oz / 1/2 cup) raw or activated almonds
60 g (2 oz / 1/2 cup) raw cashew nuts
50 g (1 3/4 oz / 1/2 cup) desicated coconut
2 tablespoons organic maple syrup or raw honey
1/2 teaspoon ground cinnamon
2 tablespoons cold-pressed coconut oil
CARAMEL COFFE FILLING:
120 g (4 oz / 1 cip) raw cashew nuts, soaked for 3 hours and drained
60 ml (2 fl oz / 1/4 cup) cold brewed coffee
125 ml (4 fl oz / 1/2 cup) almond milk
1 banana
1 teaspoon vanilla bean paste
3 fresh dates, pitted or 2 tablespoons organic maple syrup
60 ml (2 fl oz / 1/4 cup) cold-pressed coconut oil
METHOD
COMBINE almonds, cashew nuts and coconut into a food processor or Vitamix blender.
BLEND until the mixture resembles breadcrumbs, then add the honey, cinnamon and coconut oil and mix through.
PRESS into a tart shell or crumble into individual serving glasses.
BLEND cashew nuts, coffee, almond milk, banana, vanilla and dates into a blender until creamy and smooth, then add in coconut oil until combined.
SPOON caramel over the top of the base and set in the fridge for at least 3 hours.
DECORATE with whipped coconut cream or yoghurt, sliced banana and a generous dusting of cinnamon.
NOTES & INSPIRATION
Drizzle with salted caramel sauce by combining 90 g (3 oz / 1/2 cup) fresh pitted dates, 1 teaspoon vanilla extract, 1/4 teaspoon sea salt, 2 tablespoons cold-pressed coconut oil and (4 fl oz / 1/2 cup) hot filtered water.
