Raw Banoffee Pie
A raw version of the classic banoffee pie made without dairy. A malty, biscuit-like base holds a thick date and almond toffee, and fresh banana with coconut whipped cream tops it off. Totally indulgent! Note: you'll need to prep in advance for this one - the coconut cream needs chilling overnight.
Ingredients
BASE:
- 1 cup raw buckwheat whole groats
- 1 cup rolled oats
- ½ cup coconut butter softened/melted
- ¼ cup brown rice syrup
- ¼ cup water
- 1 tablespoon cacao powder
- 1 teaspoon mesquite powder
- 1 teaspoon cinnamon powder
- 2 pinches sea salt coarse
TOFFEE:
- 20 large Medjool dates pitted
- ½ cup oat milk/almond milk
- ¼ cup homemade almond butter if store bought, omit the extra salt
- Juice and zest of ½ a lemon
- ½ small ripe banana
- ½ teaspoon mesquite powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon sea salt coarse
TO TOP:
- 2 large bananas sliced
- 2x 270ml cans coconut cream – no additives/gums
- dark plant based chocolate bar – to grate and sprinkle
Instructions
- The night before – chill the two cans of coconut cream in the fridge.
- First, prepare a pie tin by lining it with plastic wrap.
- Place buckwheat in a blender and whiz for a few seconds till it has powdered – a few whole bits in there is fine and will add to the biscuit-like texture.
- In a food processor, combine all base ingredients and pulse till combined and dough-like. Press mixture evenly into prepared tin, then set in the freezer.
- To make the toffee, soften dates by placing in a cup covered with hot water for ten minutes. Drain, then add all toffee ingredients to a blender and blitz till smooth. Spread evenly over pie base.
- To prepare coconut cream – open chilled cans, drain any liquid out, then whip in a cake mixer for a short while till nice and creamy. I often add a teaspoon or two of maple to sweeten.
- Peel and slice bananas, arrange over toffee layer, spread whipped coconut over the middle, then sprinkle with grated chocolate.
Notes
- I used activated buckwheat groats, which gave the base a lovely biscuit texture. To activate - you soak the buckwheat in water for about an hour, drain and rinse, then sprout (optional), and dehydrate till dry and crispy. I often do a large batch and keep jars ready to go in the pantry. If using plain groats, I'm not sure that the texture would be nearly as nice.
- For a sweeter base, you can use maple syrup in place of both the rice malt and water.
- For a slightly richer, chocolatey taste, add a tablespoon of melted cacao butter to the base.
- The coconut cream I use is 100% pure, with no added gums or additives. It is not raw. You could also try making a light cashew cream sweetened with maple in place of the coconut cream.
Nutrition
Calories: 596kcal
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