Raw Banoffee Pie

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May. 04, 2015

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!


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



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!

Recipe Summary

Difficulty Level: Easy
Servings: 2