Raw Banoffee Pie

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.