Raw Banoffee Pie {Vegan, No Added Sugar}

Now this is one of those recipes we all want a bite of...
Full of fibre, nutrients, a toffee flavour and even a bit of fruit! Plus it's vegan.
A sure 'wow' dessert for you to take to your next family or friends gathering. 
If you make it don't forget to tag us @lakantoaustralia #responsiblysweet
Enjoy!

 

Ingredients

Raw Caramel Toffee:

  • 1 cups (340 g) pitted Medjool dates
  • 4 tablespoons (45 mL) smooth cashew butter
  • 1 teaspoon (5 mL) fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1 tsp vanilla extract
  • 1/2 cup Lakanto Maple Syrup
  • 1/4 cup hulled tahini
  • 1/4 cup Lakanto Baking Blend or Lakanto Golden Sweetener

 

Pie Base:

  • 1/2 cup (78 g) walnuts
  • 2 cups (200 g) rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (60 mL) virgin coconut oil, melted
  • 2 tablespoons (30 mL) Lakanto Maple Syrup
  • 1 1/2 tablespoons (23 mL) water, or as needed

 

Filling:

  • 2 cans full-fat coconut milk, chilled overnight*
  • Raw Caramel Toffee (from above)
  • 3 large (600g) ripe bananas, sliced into thick “coins”
  • Cacao nibs 

 

Method

  1. Pulse all ingredients to form the base. Press into a tart/pie tin. 
  2. Meanwhile, make the Raw Caramel Toffee: Add the pitted dates into a bowl and pour boiling water over top. Let sit for 5 to 10 minutes, or longer if your dates are firm.
  3. Drain the dates and add them to the food processor along with the cashew butter, Lakanto Baking Blend, Lakanto Maple Syrup, tahini, lemon juice, salt, and vanilla bean extract. Process until smooth, stopping to scrape the bowl as needed.
  4. Open the chilled cans of coconut milk and carefully scoop off the white cream from the top of the can, discarding the water. Add the coconut cream into a medium bowl. With electric beaters, beat the cream until smooth and fluffy.
  5. On the base of the pie crust gently spread all of the caramel toffee using the back of a lightly wet spoon—until the base is covered. Slice all of the bananas. Place half of the banana slices on top of the caramel, pressing down lightly to adhere.
  6. Spread all of the whipped coconut cream on top of the banana slices in an even layer. Now place the remaining banana slices on top of the pie in a circular pattern, overlapping and stacking them to create height. Garnish with cacao nibs and serve immediately.
  7. Pour extra Lakanto Maple Syrup on if desired. 
  8. Leftovers will keep in the fridge in a sealed container for up to 3 to 5 days. 






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