Raw Banoffee Pie

screen-shot-2016-09-22-at-11-13-51-am

 

Traditionally this is a pastry pie crust with condensed milk caramel, bananas and whipped cream… The world has seen healthier things.  But it’s also a family favourite so we needed a reinvention! For this one I used a nut and date raw pie crust with date ‘caramel’, sliced bananas and coconut cream with raw honey and cinnamon.  For a dinner party touch in the (real life but bad quality taken at 10pm…) snaps below I made individual servings in ramekins and coffee cups,and added a homemade chocolate heart on the top.

RECIPE

For the cream layer:

1 can coconut cream (not milk and no reduced fat versions – I use this one but it’s a LOT cheaper in store)

1 tbsp raw honey (something like this, or ideally go local!)

1/2 tbsp cinnamon

The night before you want to make the pie, place 1 can coconut cream in the fridge. The cream will separate leaving some water and a much thicker cream that whips really well.  Once it’s sat the night in the fridge open it up and scoop out the thick cream part.  Add the raw honey and cinnamon and whip it up until it sits in soft peaks then set back in the fridge while you make the rest.

 

unnamed

 

For the crust:

3 cups ground nuts. I used a pecan/almond/cashew combo.

20 small soaked dates

Pinch good salt

Pulse half the nuts salt in a food processor with about 5 dates until they are combined, add more dates as needed until the mixture will press together between your fingers and hold its shape. Divide between 8 lined ramekins or one pie tin and press down with your fingers till it’s flat. Leave that in the fridge while you make the rest.

For the caramel:

2 cups soaked dates

1/3 cup raw honey

1/2 cup coconut oil

1 shot brandy/rum (optional but recommended)

Pinch salt

3 bananas

1/2 cup chopped pecans

Blend everything but the pecans and bananas together until completely smooth. You should probably try a spoonful 🙂 Spoon about 2 heaped tablespoons onto each pie crust and spread it flat.

unnamed

The next layer is bananas but I added pecans too for some extra yummy crunch.  Chop about 3 bananas into quartered slices. If you cut them any bigger it pulls the pie apart as you eat it and I like pretty food so I cut them small!  Layer the slices over the caramel pressing them gently into it until it’s all covered and then sprinkle 1tbs pecans over the bananas in each mini pie.  Time to get that cream out again.  Spoon a dollop on top of each pie and gently smooth it out, then finish with a dash of cinnamon.  You could serve it then but I wanted a sturdier pie that would sit nicely on a plate so I set them back in the fridge for about 8 hours.  I removed them just before eating, took them out of the ramekins, ran a knife round the edge to smooth it and served them with a little chocolate heart.

 

Processed with VSCOcam with t1 preset