Banoffee pie is one of our favourite desserts, but all that toffee and sugar isn’t so great for us. That’s why we’ve made a raw version, using naturally sweet ingredients so you can still enjoy the flavour combination you love!
Ingredients
Crust
100g pecans
2 tbsp Du Chocolat
100g dates
2 tbsp almond butter
2 tbsp coconut oil
Filling
90g raw cashews (soaked overnight or 5 hours)
1 ripe banana
60ml coconut milk
2 tbsp coconut oil
2 tbsp Natvia
Toffee
100g dates
1/3 cup almond butter
1 tsp vanilla extract
1/4 cup coconut milk
pinch salt
Method
- Soak the cashews for the filling overnight in water.
- For the crust blend together all ingredients in a food processor until combined. . Press into a greased tart tin (with removable base) and place in the freezer while you prepare the next layer.
- Blend together all the filling ingredients in a food processor. Spread evenly over the base and place back in the freezer.
- Add all toffee ingredients to a blender and blend until smooth. Spread over the filling, and place the tart in the fridge for 20 minutes to firm up.
- Decorate with sliced banana and grated chocolate to serve.
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