Invite a few friends over to indulge in this delicious raw banoffee pie…
- ½ cup cashews, soaked (water strained off)
- ½ cup dates, soaked (excess water strained off)
- 1 cup oats
- ¼ cup peanut butter
- ¹⁄3 cup coconut oil (melted)
- Pinch of salt
- ¾ cup cashews, soaked (water strained off)
- ¾ cup dates, soaked (excess water strained off)
- 1 jar of Raglan Food Co vegan caramel coconut yoghurt (equivalent to just over 1 cup)
- 1 tsp vanilla
- Pinch of salt
- 3 bananas
Things to Note
Ideally, soak your cashews for 4-6 hours before-hand. If you are short on time then soak your cashews for at least half an hour! Soak your dates for roughly 15 minutes before use.
- Place all of your base ingredients into a food processor and blend until mostly smooth. It should be sticking together nicely!
- Transfer mixture into a cake tin lined with baking paper. Ideally use a cake tin with a bottom that pops out, otherwise line the sides with baking paper too. Press the mixture firmly down into the baking tin, until it is even and flat.
- Place the tin in your freezer while you make the filling!
- For the filling, whizz the cashews and dates in a food processor until smooth. Add the rest of the filling ingredients and whizz for another 30 seconds until the mixture is smooth and nicely combined.
- Chop the two bananas into 1.5 cm thick slices.
- Bring the cake tin out of the freezer and assemble the banana pieces evenly on top of the base.
- Pour the filling mixture on top of the bananas. Decorate with caramelised banana (optional, see below) or fresh banana and grated dark chocolate!
- To make the optional caramelised banana heat a frying pan on a low-medium heat with ½ tsp of coconut oil and ½ tsp of coconut sugar. Cut one banana length ways, and place it in the frying pan, making sure the banana is well coated in the oil and sugar. Cook the banana on both sides until nice and golden.
- Keep your banoffee pie in the fridge or freezer! The filling is much softer out of the fridge compared to the freezer. Enjoy!
A big thank you to Olivia Bragg for this delicious recipe!