Raw Banoffee Pie
This is one of my favourite recipes, it just really tastes so divine as the three layers melt into each other so perfectly. The slightly crunchy almond and pecan base contrasts so wonderfully with the thick sweet layer of banana cream, delicious banana slices and the final layer of incredible caramel goodness. Honestly this recipe blows people away every time.
For the first layer
– 1/2 of a cup of pecans (70g)
– 1/2 of a cup of almonds (100g)
– 2 medjool dates
– 2 teaspoons of honey
For the middle layer
– 2 very ripe bananas
– 2 tablespoons of almond butter
For the banana layer:
– 1 banana
For the top layer
– 6 dates
– 4 tablespoons of almond butter
– 4 tablespoons of water
– 1 over-ripe banana
Start by making the base. Place the nuts in a food processor and blend for a minute or two until a crumbly mix forms, then add the honey and pitted dates.
Fill the bottom either of several small containers or one big pie dish with a layer of this nutty goodness. Then make the banana cream layer by simply placing the bananas and almond butter in the processor and blending until smooth. Put this on top of the nutty layer and place in the freezer for about 20 minutes to set.
While this freezes slice the layer of plain banana, before created the caramel layer – this is also made by simply placing its ingredients into the food processor until smooth, if you’re mixture is too thick you may need to add a little more water.
After twenty minutes remove the pie from the freezer, place the layer of sliced banana over the glasses and then cover with the caramel. Enjoy!