[RECIPE] Raw Banoffee Pie

[RECIPE] Raw Banoffee Pie

This banoffee pie recipe ticks a lot of boxes: healthy, raw and downright delicious. Using whole ingredients, this dessert is a real winner with the kids and provides a lovely post-training treat

Ingredients for the base

  • 215g whole rolled oats
  • 100g desiccated coconut
  • ¼ tsp vanilla powder
  • 1 tsp lemon juice
  • 125ml maple syrup
  • Pinch of salt

Ingredients for the caramel sauce

  • 250g Medjool dates
  • 3 ripe bananas, cut into thin slices
  • 5 tbsp warm water
  • 1 tsp lemon juice
  • 1 tsp maca powder
  • Cacao nibs to garnish

Ingredients for the cream

  • 800ml coconut cream
  • 2 tbsp honey
  • 1 tsp vanilla extract

To make the base

  1. Line a 20cm tin with parchment paper
  2. Put the oats, coconut, vanilla powder and salt into a food processor and blend to a flour consistency
  3. Add lemon juice and maple syrup until combined
  4. Press the mixture into the tin using the back of a spoon and chill in the fridge

To make the caramel sauce

  1. Place dates, water, lemon juice and maca powder into the processor and blend to a thick mix
  2. Add this mix to the base which has been chilling in the fridge – smooth it down with a spatula and arrange the slices of banana on top
  3. Place this back in the fridge

To make the cream

  1. Open the coconut cream cans and scoop the thick layer of solid cream into a bowl
  2. Add the honey and vanilla extract and whisk until peaks are firm

Finally, bring it all together

  1. Take the pie from the fridge and top with the whipped coconut cream
  2. Sprinkle the cacao nibs
  3. Serve immediately

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