This delectable banoffee pie tastes rich whilst still being healthy. Almond-oat crust meets peanut caramel, layered with sweet banana coins, whipped coconut cream, and bittersweet dark chocolate.
INGREDIENTS
Crust
- ⅔ cup almond meal
- ⅔ cut oats
- 3 pitted Medjool dates
- 4 tbsp coconut oil, melted
- 3tbsp maple syrup
Peanut caramel
- 1 cup pitted Medjool dates
- 3 tbsp 99th Monkey Salted Natural Peanut Butter
- 1 tsp vanilla essence
- 3 tbsp coconut milk
Whipped coconut cream
- 1 can of coconut cream, refrigerated overnight
- 1tbsp maple syrup
- 1 tsp vanilla essence
Toppings
- Dark chocolate, to serve
- 1 banana, sliced
METHOD
For the crust:
- Add the oats to a blender or food processor and pulse until they’re the texture of course sand (don’t over blend into flour).
- Add the almond meal, coconut oil, Medjool dates, and maple syrup and blend until the mixture is well combined and slightly sticky.
- Press the mixture into baking paper-lined tart or pie tins and place in the freezer.
For the peanut caramel:
- Place all ingredients into a blender or food processor and blend until smooth.
- Transfer to the fridge while you make the whipped coconut cream.
For the whipped coconut cream:
- Carefully open the can of coconut cream and scoop off the thick cream from the top of the can, leaving the liquid behind.
- Place the cream in a large bowl and beat using an electric hand mixer for 1 minute until creamy.
- Add the maple syrup and vanilla essence, and beat for another minute until the whipped coconut cream is smooth.
- Refrigerate while you assemble the banoffee pies.
To assemble:
- Remove the hardened crust from the pie tins. Scoop the peanut caramel onto the crust and layer sliced banana over it.
- Spread the whipped coconut cream over the sliced bananas.
- Using a knife, carefully shave some chocolate over the banoffee pies and serve.
