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!
|Desiccated coconut||20 Gram|
|Medijool dates||230 Gram|
|Almond butter||5 Tablespoon|
|Coconut oil||2 Tablespoon|
|Coconut milk||75 Milliliter|
In a small bowl, soak cashews for 4 hours.
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.
Serve and enjoy!