Raw Banoffee pie

Hey friends!

First of all, this week was my blogs very first birthday! I can’t believe you’ve stuck with me this long. It’s really incredible to see how much it’s grown. Thank you for coming back every week. Anyway, I’m a big believer in celebrating birthdays…or actually any such significant event. Heck, I’d celebrate National Pirate day if it meant having cake. I’d even go so far to say that I like parties more than coffee and chocolate. And on that bombshell, let’s get on with it!…

What a hectic week this has been. I’ve been wading through 2 assignments, 2 excruciating labs  and several other social commitments.  On top of all that, this week I realized I have officially become my Father.

Exhibit A) I have to wear earplugs at Spin class because I find the music terribly loud.

Exhibit B) I have developed an uncanny ability to detect spice in every meal. (This may also have something to do with the Hall chef getting a little enthusiastic with the sweet chilli sauce lately.)

Lastly, exhibit C) My bedtime is slowly creeping earlier and earlier. Pjs, a cup of tea and a good book are my idea of a raging Friday night.

So you see, I’m thinking I probably just skipped straight from childhood to adulthood. However…all is not lost. I still know how to make a damn good pie.

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Raw banoffee pie:

Base:

  • 3/4 cup oats
  • 3/4 cup desiccated coconut
  • 1 Tbsp cocoa
  • 1/2 cup dates, softened in boiling water
  • 1/2 c almonds
  • pinch salt
  • 6-8 Tbsp coconut oil

Middle:

  • 2 c dates, softened
  • 1/3 c water
  • 1 c cashews, softened
  • 1 Tbsp vanilla
  • 2 bananas

Topping:

  • 2 Tbsp cocoa
  • 2 Tbsp maple syrup
  • 3 Tbsp oil

Start off by making your base. Blend the almonds and oats in a food processor until they reach a crumbly consistency. Then add the rest of the base ingredients. Blend that, and it should form clumps. Press into an 8x13cm baking tin.

Now make your middle layer. Add all of the ingredients (except the banana) to a food processor and blend until smooth. Spread this over the base layer. Top with the sliced banana.

Finally, make the topping. Melt the ingredients together in the microwave. Drizzle or spread over the rest of the slice. Allow to chill in the fridge for a while.

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I know this recipe is a little more finickity than usual, but the extra effort is worth it! I like to think of it as the Michael Buble of desserts. i.e. it has the incomprehensible capacity to make you swoon.

I hope you have an awesome weekend. Lastly, this:

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I’m excited to see where this next year will take me…I hope you will stick around.

M x

3 thoughts on “Raw Banoffee pie

  1. Aliyah says:

    Oh my goodness, this sounds uh-MAZ-ing!!! Seriously can’t wait to try it!!
    Btw, this is my first time visiting your blog — I found it through Chocolate Covered Katie and “Hug a Fat Month”. Nice work!

    PS- Your “raging Friday night” line was priceless…. 😉

    Like

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