Raw Banoffee Pie
Are you trying to eat clean but still have a sweet tooth? Well Madeleine Shaw is back in the Scoff kitchen to show you how to make a super healthy raw Banoffee pie, delicious and good for you!
Ingredients
| Pecans | 70 Gram | |
| Desiccated coconut | 20 Gram | |
| Medijool dates | 230 Gram | |
| Almond butter | 5 Tablespoon | |
| Coconut oil | 2 Tablespoon | |
| Cashews | 75 Gram | |
| Ripe banana | 1 | |
| Coconut milk | 75 Milliliter | |
| Honey | 2 Tablespoon | |
| Vanilla pod | 1 | |
| Salt | To Taste |
Directions
GETTING READY:
In a small bowl, soak cashews for 4 hours.
MAKING:
Process pecans, coconut, 100g dates, 1 tablespoon almond butter and 1 tablespoon coconut oil in a food processor.
Transfer to two glasses. Press well to set as crust.
For filling, combine cashews, banana, 1 tablespoon coconut oil and 3 dates in a food processor and blend well. Divide into two parts and top over the crusts in the serving glass.
For topping, blend 100g dates, 4 tablespoon almond butter, 2 tablespoon honey, 1 teaspoon vanilla paste, salt and 2 tablespoon of coconut milk in food processor. Drizzle over the filling in the serving glass.
SERVING:
Serve and enjoy!
Recipe Summary
