Raw banoffee pie: vegan, gluten free, grain free, dairy free
Posted Dec 18 2012 2:44pm
One of my absolute favourite cafes in London is 42 raw, it sells the most delicious food, from awesomely spicy carrot and zucchini noodles to creamy raw lasagne, lemon infused mushroom soups and wonderful avocado sandwiches, as well as the most fantastic juices and smoothies. Everything is gluten, dairy and sugar free and vegan. It’s pretty much the only place in the UK where I can eat everything on the menu, which excites me every time I go! Anyway I was there last week and decided to sample their selection of raw desserts, they were all incredible but the banoffee pie was just to die for. It was so good that I really couldn’t stop thinking about it for days after, so I decided to experiment with my own recipe to try and recreate the deliciousness, and I’m proud to say that I succeeded. This recipe is a real winner.
The thick layer of banana cream is just heaven, it tastes just like a banana flavoured caramel sauce with subtle hints of coconut. Combining almond butter and banana also ensures that it stays just as amazingly smooth and creamy than any dairy based recipe. The top layer then melts perfectly against the thin layer of sweet banana slices and the crumbly nutty base of walnuts, cashews and pecans to create the perfect mirage of textures.
You just have to try this.
It also only takes a few minutes to make and is ready to be eaten instantly – two qualities which I love in any dessert! Makes it the perfect no stress dinner party dessert. Keep it in the fridge and it’ll make the ultimate afternoon snack too, as it will keep you wonderfully full, energised and happy thanks to the nutty base and the banana intake. It’s also so healthy that not only is it gluten free, but also grain free and paleo so everyone can eat it!
For the base:
- 1/3 of a cup of walnuts
- 1/3 of a cup of pecans
- 1/3 of a cup of cashews
- 1 tablespoon of coconut oil
- 1 pitted medjool date
For the topping:
- 5 ripe bananas (3 for the cream and 2 for slicing)
- 6 pitted medjool dates
- 2 tablespoons of almond butter
- 2 tablespoons of coconut oil
- 1 tablespoon of raw agave (omit if paleo)
Start by making the base. Place the nuts in a food processor and blend for a minute or two until a crumbly mix forms, then add the coconut oil and date to make it a little sticky.
Fill the bottom of a small container with a layer of this nutty goodness. Then slice two bananas and place a layer of them on top of nuts.
Next, make the banana cream layer. Simply place all the ingredients into the processor and blend for two to three minutes until a creamy layer forms. Layer this on top of the little pies and you’re good to go! Enjoy.
If you’re feeling really indulgent fill a jam jar with the three layers two times for double the deliciousness, as in the pictures.