Raw, vegan, GF, DF, paleo, refined everything free!

This banoffee pie is decadent, delicious and also nutritious! Impress the most non-vegan heads you know with this crowd pleaser.

INGREDIENTS

BASE

• 240g organic medjool dates
• 1 cup organic almonds
• ½ cup organic pecans
• ½ cup organic coconut flakes
• 3 Tbs organic coconut oil
• 1 tsp organic cinnamon powder
• Pinch sea salt (Olsson’s macrobiotic sea salt is our fave!)

Blend all ingredients on medium/high speed in blender until well combine. Press into a baking paper lined pie or cake tin, lining the bottom and sides too (make the sides a little thicker).

FILLING

• 240g organic medjool dates
• ½ cup organic maple syrup
• ⅓ cup organic coconut cream (our preferred coconut cream is the bulk one in our store - it doesn’t separate like the cans do!)
• ½ cup melted organic cacao butter (be careful not to overheat if preparing as a raw dessert)

Blend all ingredients in a high speed blender until smooth and resembles caramel. Pour into pie or cake tin and smooth out the top. Arrange sliced organic banana slices over the caramel layer. Chill in fridge to set.

COCONUT CREAM

• 1 tin organic whipping coconut cream (if you haven’t tried this stuff yet, it’s next level! I’ve never come across coconut cream that whips so well and remains so thick)
• 1 Tbs organic maple syrup (optional)
• 1 tsp vanilla paste

Chill coconut cream tin in fridge, ideally overnight. Scrape contents into a bowl, add other ingredients and whip until desired consistency is achieved. Top over the pie and decorate with chopped Salted Caramel Daily Bars and edible flowers.