Raw Banoffee Pie

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Bananas, caramel sauce, coconut cream, chocolate garnish… Heaven. Nothing more needs to be said.

Yield: 7 inch pie (18 cm

Ingredients

The Crust

• 3¼ cup (400 g) dates, pitted
• ⅔ cup (100 g) walnuts

Caramel Sauce

• 1 cup (220 g) date paste
• ½ tsp vanilla powder
• ½ tbsp almond butter

Banana Layer

• 2-3 bananas (ripe!)

Coconut Cream

• 1⅛ cup (140 g) young Thai coconut meat
• ⅔ cup (90 ml) young Thai coconut water
• 3 tsp date paste
• ½ tsp vanilla powder

Chocolate Sauce

• leftovers from the caramel sauce
• cacao or carob powder (1-2 tbsp)
• water (about ½ cup)

Instruction

Crust

1. Mix walnuts in the food processor.
2. Then separately mix dates.
3. Add walnuts back into the processor and mix them together with dates.
4. Spread the crust into a pie or cake model and push it down with your hands.

Caramel Sauce

1. Mix date paste, vanilla powder and almond butter together.
2. Spread a tbsp or two onto the crust.
3. (You will have about ½ cup of leftovers, which you will use for the chocolate sauce.)

Banana Layer

1. Cut the bananas into thin slices.
2. Spread onto the caramel sauce.
3. Make 3 layers of bananas and the sauce.

Coconut Cream

1. Mix everything in a blender and spread on top of the pie.

Chocolate Sauce

1. Mix the leftovers from the caramel sauce with a tbsp or two of carob or cacao powder, add a little bit of water, and garnish the pie.