10 February 2017

Banoffee Pie

During one of my favourite parts of the weekend retreat, where we discuss what people think they would miss most when moving to healthier eating, I was challenged to come up with a healthier Banoffee Pie. I love this part of the retreat as I truly believe that we can create or find a whole food alternative for every craving. You can try it and let me know if you agree!

I made mini pies in martini glasses as I like to see all the delicious layers before digging in…
banoffee martini glass



Makes 5-6 mini pies depending on the glasses used.

2 cups organic almonds (preferably activated)

2 tbsp organic coconut oil

1 and a half cups organic dates

1 cup condensed coconut milk (available in most Asian stores)

1 cup coconut cream (available in most Asian stores)

2 organic bananas

1 tbsp organic almond butter

1 tsp organic vanilla extract

1 tsp organic sea salt

Keep the coconut cream and the condensed coconut milk in the fridge before you start as we want these really cold when we use them.

First soak the dates in fresh clean water for 6-8 hours or overnight and remove the pits. Place the almonds in a blender alone and blend for a few seconds until they become almond meal. Add in 6 large dates, a pinch of sea salt and the coconut oil and blend. This is your base. Spoon into the bottoms of your glasses and pop into the fridge to set for about 20 minutes while you make the top. Once set cover the base with banana slices.

Blend 1 cup of dates alone. Next add 1 cup condensed coconut milk, 1 tbsp almond butter and a pinch of sea salt and blend. Add this caramel layer on top of the banana slices and place the glasses back into the fridge to set for about an hour or into the freezer for 20 minutes if the glasses are freezer safe.

Put the cup of VERY COLD coconut cream into a food processor with a whipping attachment or into a large bowl if you use a hand held whisk. Add 1 tsp of vanilla extract and whip for about 5 minutes until it becomes thick and fluffy.

Once the caramel has set add your cream layer and decorate with banana slices just before serving to prevent them turning brown.