RAW BANANA BANOFFEE PIE
Ingredients
INGREDIENTS Pie Base
½ cup almonds
½ cup pecans
½ cup desiccated coconut
1 cup Medjool dates, pitted
2 tbs ABC butter (almond, brazil nut and cashew butter) * see note
2 tbs coconut oil
INGREDIENTS Pie filling
1 cup macadamias
2 bananas
60ml of full-fat milk
2 tbs coconut oil
¼ cup Medjool dates
INGREDIENTS Topping
1 cup Medjool dates, pitted and soaked in boiling water
½ cup ABC butter or almond butter
125ml of soft coconut oil
4 tbs maple syrup
1 tsp of vanilla bean paste
3–6 tbs of full-fat milk depending on what consistency you are after.
Instructions
PIE BASE
Place in a high-speed food processor almonds and pecans, process to a fine consistency. Add the coconut, dates, ABC butter, and coconut oil and process until the mixture comes together. Place the mixture into your pie dish and press to form the base and sides of the pie.
Place in the freezer to set.
PIE FILLING
Place the macadamias in the clean food processor, process on high until they are resembling a fine crumb, add milk and process until smooth. Add bananas, coconut oil and dates, and process until creamy.
Pour filling over the pie base, cover with plastic film and return to the freezer to set completely 3-4 hours.
PIE TOPPING
Strain the dates from the water. Add all the ingredients to the clean food processor and process and blend until you have a smooth sauce. Adding extra milk if you desire a thinner consistency.
When you are ready to serve remove the pie from the freezer, slice and serve with the topping.
Store in an airtight container in the freezer and allow to thaw for 20 minutes prior to serving.
Notes
I like to use ABS butter as it has a creamy taste and texture, you can use almond butter as an alternative.
