I’ve recreated my fave childhood dessert with a healthy twist! I introduce you PEANUTY BANOFFE PIE 🥜🍌
Coconut pecan almond crust filled with peanuty banoffee spread, slices of banana and whipped coconut cream. The fam loooved it, my fave dessert creation to date!
🌱 Vegan, gluten free, refined sugar free, grain free and paleo. HELLO
This is how we dooo 👇🏻
PEANUTY BANOFFE PIE
Ingredients
Crust
- 2 cups pecans
- 2 cups almonds
- 2 cups desiccated coconut
- 4 tbsp coconut oil melted
- 4 tbsp maple syrup
- 2 tbsp vanilla extract
- 1/2 tsp Himalayan salt
Banoffee
- 1 medium large ripe banana 125g peeled
- 140 g peanut butter
- 130 g dates
- 1/2 can full fat coconut milk
- 2 tsp vanilla extract
The rest
- 1 large banana sliced
- 1 can 200ml coconut cream *see notes
- Grated dark chocolate
Instructions
- Preheat oven to 180c. Grease and line a round 8 inch loose bottom baking tin or pie pan with coconut oil.
- Blitz all crust ingredients in a food processor till coarse crumbs and clumps have started to form. Evenly sprinkle crust in the bottom tin, press down and work up the sides. Pop in the oven on the middle shelf for 25-35 mins until golden brown. Leave to cool for 10 mins before removing tin.
- While that's baking make the banoffee.
- Bung dates + coconut milk into a medium saucepan. Bring to a simmer, add in peanut butter then turn off the heat. Pour into a high speed blender along with the banana + vanilla. Blitz till smooth. Leave to cool.
- Once the crust and banoffee has cooled, fill with banoffee, layer with banana slices, top with whipped coconut cream + chocolate shavings.
- Pop in the fridge to set for minimum of 3 hrs and up to 12 hours.
Notes
Whipped coconut cream- chill a can of coconut cream overnight in the fridge. Tip out any coconut water and add the rest to a bowl. Beat with an electric whisk till soft peaks.
Keeps in fridge for up to 3 days.
