Banoffee Pie has long been one of my favourite desserts. Crumbly, buttery and creamy, this traditional pie has been given The Fit Foodie makeover so you can enjoy it without guilt. This recipe is also fantastic for portion control – it makes just enough for two. No more staring at tempting pie for a week in the refrigerator until someone else kindly eats it. Joy!
½ cup raw almonds
3 medjool dates, pitted
½ tablespoon raw cacao Caramel
7 medjool dates, pitted and soaked for 2hrs
1 tablespoon soaking water (see above)
1 tablespoon natural peanut butter
1 teaspoon maca powder (optional) Filling
½ banana, mashed Whipped ‘Cream’
1 can coconut milk, refrigerated overnight
1 teaspoon natural vanilla essence
2 teaspoons Natvia or natural sweetener of choice Cacao nibs, for decorating (optional)
1) In a food processor, blend base ingredients and press down into a small tartlet tin or food stacker. Top with a layer of the mashed banana and refrigerate while you make the caramel.
2) Blend all caramel ingredients together until smooth, adding up to a tablespoon of water if necessary until you feel it is the perfect consistency. It should be thick, but easily spreadable.
3) Dollop caramel over mashed banana layer and smooth with the back of a spoon.
4) Remove solid cream from the top of the can of coconut milk (saving the remaining liquid for a delicious smoothie) and add to a bowl with the vanilla and Natvia. Using a hand whisk, beat until well combined.
5) Top your pie with a big dollop of the cream, then sprinkle over cacao nibs.
6) Refrigerate for 10 minutes, remove the pie from it’s casing and devour.
Add blueberries or red currants to your mashed banana mix for little hidden burst of summer fruits!
The coconut milk must be refrigerated for at least 8 hours before attempting to turn it into whipped cream. It doesn’t whip up like ordinary cream!
Any leftover ‘cream’ can be stored in the fridge for up to a week in an airtight container. Try it with fresh strawberries for a delicious breakfast.