Raw Vegan Banoffee Pie

I have always loved bananas in every way shape and form. Since transitioning to vegan I have become an even bigger fan due to the versitility of this delicious fruit. Today I want to share my raw banoffee pie recipe. It’s not completely guilt free but it’s pretty damn close and lets face it, we can always work it off tomorrow, right? or maybe the next day, haha!

Temporary image into I make another pie without coconut cream.

Temporary image until I make another pie without coconut cream.

600g peeled banana’s (plus 1 banana for decorating the top)
360g medjool dates, stones removed
150g pecan nuts (or nuts of your choice)

The Crust:
Place the nuts and 160g of the dates in a food processor and pulse until it begins to form a ball. Push the base mixture into a pie pan making sure to fill right up to the edges.

Banana layer:
Blend 600g of bananas until completely smooth. Pour into the base of the crust. Place in the freezer for 2-3 hours until firm enough to take a little pressure.

“Toffee” layer:
Blend 200g of dates with 1 cup of water until completely smooth and has the consistancy of toffee sauce. Remove the pie from the freezer and pour the blended dates ontop of the banana layer. Slice the extra banana and place these over the top. Place back in the freezer for another 2-3 hours.

Serve chilled.

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Posted on 12/11/2014, in Desserts, No-Cook, Raw, Vegan and tagged , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. That looks soooo good!! I need that.

    Liked by 1 person

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