A delicious Gluten Free, Dairy Free, Vegan, Refined Sugar Free, Grain Free Banoffee Pie. All natural ingredients & no nasties.
For the Base
For the Caramel
260gMedjool Datessoaked & stones removed
1.5TbspAlmond ButterOr another nut butter that you prefer
For the topping
1Tin Coconut Milkchill this in the fridge for a few hours before using
Dairy Free Chocolategrated
So, let's start with the base. Grease/Line a baking tin with baking/parchment paper.
Add all your base ingredients to a mixer & blend until your mix is well combined.
Spoon out your base mixture into your prepared tin & press it down evenly right into the corners.
Place in the freezer for around 30 minutes whilst you prepare your caramel layer.
Now we'll start making the caramel layer. Place your dates in a bowl of hot water & soak for around 5 minutes to allow them to soften. (Also make sure there are no stones in your dates, remove them before soaking if necessary)
Drain the water off of your dates & place in your mixer to blend for a few minutes till smooth.
Add your coconut oil & nut butter to the mixer & continue to blend for a further few minutes till smooth & combined.
Spoon your caramel onto your chilled base layer. Smooth it out using a wet knife, right to the edges.
Place back into the freezer for a few hours to allow the caramel to firm up a bit, it won't need too long.
Now for our topping. Slice up a couple of bananas & cover the entire caramel layer (once firmed up) with banana.
Grab your tin of coconut milk & either use a cream whipper or an electric hand whisk to whip up your coconut milk so it's thick & creamy. (It has a nice flavour but if you want to add a natural sweetener, feel free)
Squirt or spoon on your whipped coconut cream on top of your other layers, smoothing it over to make it even and more attractive!
Sprinkle your grated chocolate over the top & maybe some more banana.
Slice up however you fancy & ENJOY!
I like to keep mine chilled in the fridge, when they last long enough!