SERVES 6 | PER SERVING: 459 CALORIES | 10.3G PROTEIN | 63.5G CARBS | 21.6G FAT
A healthier version of the traditional banoffee pie and free from gluten, dairy and refined sugar, but just as creamy, gooey and delicious. A definite people pleaser, it’s sure to be a hit with everybody at special celebrations. I love to make this pie for summer parties with family and friends, and there’s never anything left to bring home again.
FOR THE BASE:
80g gluten-free rolled oats
150g pitted dates, soaked in hot water for 20 minutes to soften
145g raw unsalted almonds
1 tbsp coconut flour
2 tsp vanilla extract or powder
1 tsp ground cinnamon
FOR THE CARAMEL LAYER:
150g pitted dates, soaked in hot water for 20 minutes to soften
2 tbsp raw unsalted almond butter
2 tbsp pure maple syrup
2 tsp vanilla extract or powder
1 tsp fresh lemon juice
1 large or 2 small ripe bananas, sliced
FOR THE TOP LAYER:
2 x 400ml tins of full-fat coconut milk, chilled overnight in the fridge
2 tsp vanilla extract or powder
pinch of raw cacao powder or unsweetened dark cocoa powder, to decorate
1 First make the base. Pour the oats in a food processor or blender and blend for up to 60 seconds, until a fine flour forms. Place the oat flour and the remaining base ingredients in a food processor fitted with the regular S blade and blend until a sticky dough forms. You may want to create a coarse meal or to leave a bit more texture. Press the dough into a 12cm silicone or springform tin, or into three small tins, as pictured, and place in the freezer to set for 20 minutes.
2 To make the middle caramel layer, drain the soaked dates and blend all the ingredients except the banana together in a blender or food processor until it becomes a smooth, thick caramel sauce. Use a little water to help it blend if necessary. Smooth the caramel layer on top of the base, then layer the banana slices on top. (Save some bananas to decorate the very top of the pie.) Place the pie back in the freezer to set.
3 To make the top cream layer, carefully open up the chilled tins of coconut milk without shaking them. The cream should have separated from the liquid. Spoon out the cream and place it in a mixing bowl. Add the vanilla and use a hand-held electric whisk or a fork to briskly whisk the cream until it’s frothy. Smooth the cream layer on top of the pie, ensuring it’s even.
4 Add the remaining banana slices and finish with a sprinkle of cacao powder to decorate. Serve chilled. The banoffee pie can be stored in the fridge in an airtight container for two or three days.
