Raw Vegan Banoffee Pie

Although I ceased eating standard sugary cakes many moons ago, I still get a craving for a particular flavour every so often. Rather than succumbing to temptation I try to create a healthier alternative. For a while now I have been dreaming about banoffee pie. After experimenting a bit, this is the best version I have come up with. Loved by everyone who has tried it, it is quick and easy to make. Just note that dates need soaking and coconut cream needs to sit in the fridge for a while so do plan ahead when you want to make this recipe. 

Ingredients: 

BASE CRUST 

2 cups of nuts (walnuts, or pecans, almonds – I like to mix it) 

1 cup of dates (pitted) 

THE CARAMEL LAYER

2 cups (350g) of pitted dates – soak overnight or at least for 30min in hot water if you forget

¼ cup (about 60g) of almond, peanut or other nut butter  

VEGAN WHIPPED CREAM 

1 ¼  cup of canned coconut cream of good quality, hardened and chilled overnight in the fridge (we like Biona coconut cream but whichever works for you) 

BANANA TOPPING 

About 3 ripe bananas

1tbs fresh lemon juice 

DECORATION

Vegan chocolate shavings or cacao nibs 

Instructions: 

Line a standard size cake tin with parchment paper or a plastic wrap 

Make the base crust by mixing nuts with dates in a food processor. Be careful not to over-process, if you want a crunchy base 

Press down mixture onto the bottom of the tin with your hands firmly and evenly 

For the caramel process the dates and coconut cream well, until it’s very smooth, then spread on top of the crust with a spoon evenly.

Leave cake in the fridge for a few hours to harden for best results 

Whip the cream, then spread over the hardened caramel layer.

Cut the bananas into small circles, sprinkle with lemon juice, then arrange on top of the cake. 

At last, sprinkle with cacao nibs or chocolate shavings.

Enjoy, it is amazing!