Raw Banoffee Pie
Banoffee Pie is a classic British dessert and one of my favourite all time desserts. Crumbly biscuit base, rich caramel centre topped with sliced banana and fresh cream…what’s not to like? No one can resist a good slice of banoffee pie!
Muscle Food sent me a selection of natural nut butters and some coconut oil along with a few other awesome baking ingredients so I couldn’t wait to get in the kitchen and whip up something delicious, and since I seem to be in a raw dessert frenzy I thought why not make a simple raw desserts full of nut butter yumminess!
At the moment I seem to be enjoying creating raw desserts more than baking. For someone like me who loves baking that’s a big statement! They’re just so much easier to get right and you can play around with the recipe, adding ingredients as you go along until you get it right. It’s quite hard to fail a raw dessert, unlike with baking where things often don’t come out the way I intended which can get very frustrating.
The caramel part of a banoffee pie is typically made using condensed milk which is boiled in the can for 2 hours to transform it into a dense, smooth and sticky caramel. The main ingredient in my raw version of caramel is dates – they’re naturally sweet with a hint of caramel making them the perfect for any caramel based recipe.
Dates are one of my favourite things to add to desserts and when baking. They’re a good source for things like iron, potassium, magnesium, manganese, vitamin B6 and are high in fibre so they’re digested and broken down into sugars slowly. To add some richness to the caramel I added some smooth, natural cashew butter and coconut oil, yum!
For the whipped cream topping, I’m using a can of coconut milk. If you leave a can of full fat coconut milk to chill in the fridge overnight (the longer the better!) part of the milk will solidify and that’s what we’ll be using to create the cream topping of this raw banoffee pie. You can add as much or as little cream as you like or you can leave it out all together for a lighter version, but I don’t think any banoffee pie is complete without a little but of cream! It complements the sweetness of the caramel and banana so well!
This raw banoffee pie is also vegan, dairy free, gluten free and refined sugar free.
- 1 can full fat coconut milk - chilled in the fridge overnight
- 85%-90% dark chocolate - or cacao nibs to make it fully raw
- Chopped nuts
- Add the ground almonds, oat flour and salt to a bowl and mix.
- To that, add the melted coconut oil and honey. Mix until you have a well combined, crumbly mixture.
- Transfer into an 8" cake tin lined with parchment paper. Press down firmly using your fingers or the back of a spoon.
- Leave to chill in the freezer while you make the filling (about 30 minutes)
- Drain the dates and add them to a food processor or powerful blender (I used my Froothie Optimum 9400 powerful blender).
- To that, add the cashew butter, coconut oil, milk, salt and vanilla.
- Blend until you have a smooth, velvety caramel like mixture - how long you need to blend for will depend entirely on how powerful your food processor or blender is.
- Take the base out of the freezer and top with the caramel layer. Smooth down using a spatula or the back of a spoon.
- Arrange the banana slices on top.
- Place back in the freezer and leave to chill for a few hours until it's set.
- To make the whipped coconut cream - open the can of coconut milk that has been chilling over night in the fridge. There should be a thick layer of solid coconut cream on top (this is why you must use full fat coconut milk). Scoop out only the solid part and add to a bowl. Beat for a few seconds using a hand held mixer until creamy and fluffy. For some extra flavour, feel free to add some vanilla and/or sweetener.
- Take your banoffee pie out of the freezer 20-30 minutes before you want to serve to soften a little.
- Top with the whipped coconut cream then sprinkle some chocolate shavings or nuts on top.
- Nutritional Information (estimated per serving)
- Calories: 344 calories
- Protein: 5.3g
- Carbs: 47.4g
- Fat: 17.1g
- Fibre: 5.9g
*Muscle Food sent me products to try, but the recipe and all opinions are my own.