Banoffee pie is the perfect dessert to serve your guests. It looks amazing, tastes amazing PLUS is gluten, dairy, egg and refined sugar free.
If you are looking for an impressive dessert to serve your guests or to make during holiday time, then you can't go past this banoffee pie.
It is made with yummy wholefood ingredients which you can find at your local supermarket.
It is gluten free, dairy free, refined sugar free and is suitable for paleo and vegan lifestyles.
INGREDIENTS YOU NEED
- Medjool dates
- Macadamias
- Organic desiccated coconut
- Coconut oil
- Pure maple syrup
- Tahini (either hulled or unhulled)
- Vanilla extract
- Coconut cream,
- Bananas
- Raw cacao powder
Yield: 10 serves
Banoffee Pie
Banoffee pie is the perfect dessert to serve your guests. It looks amazing, tastes amazing PLUS is gluten, dairy, egg and refined sugar free.
Prep Time 30 minutes
Total Time 30 minutes
Ingredients
Base
- 12 medjool dates, pitted
- 1 cup raw macadamias
- 1 cup organic desiccated coconut
- 2 tablespoons coconut oil, melted
Caramel filling
- 12 medjool dates, pitted
- 1 cup raw macadamias
- 1/2 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 2 tablespoons tahini (either hulled or unhulled)
- 2 teaspoons vanilla extract
- 1/3 cup water
Coconut Whipped Cream
- 3 cups coconut cream, placed in refrigerator overnight or for a minimum 6 hours
- 3 teaspoons vanilla extract
- 3 tablespoons pure maple syrup
Everything else
- 2 medium bananas, sliced
- 1-2 tablespoons raw cacao powder, for topping
Instructions
- To make the base, process the base ingredients in a high speed blender or food processer until the mixture sticks together. Spoon the crust into a pie dish that is lined with cling wrap and press firmly, so that it is even around the base and edges. Place in the freezer overnight to set.
- To make the caramel layer, process all the ingredients in a high speed blender until completely combined and smooth. You may need to add a little more water to help blend the ingredients.
- To make the coconut whipped cream, remove the cream from the can and add to blender with vanilla extract and maple syrup. Blend on high speed until the cream thickens. Alternatively, you can use a mixer or hand beater. Refrigerate until needed.
- When ready to serve, remove the base from the pie dish, add the caramel filling, then top with the sliced banana and then the coconut cream. Place in the refrigerator for 20 minutes to set. Remove from the refrigerator and sprinkle cacao powder over the top. Serve immediately.
Notes
The cook time does not include the time it takes for the base to firm up as well as the pie to set.
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