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 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)

No-Cook Vegan Pumpkin Pie

You can make this recipe 100% raw by using fresh uncooked pumpkin however my blender couldn’t handle it.

1 x 450g can Pumpkin Puree (or 1 pumpkin peeled and roughly diced)
1 tsp Ground Cinnamon
1 tsp Ground Ginger or a thumbnail sized piece of fresh ginger, grated
1/4 tsp Ground Nutmeg, optional
1/4 tsp Ground Cloves, optional
1 very ripe persimmon (or 2 very ripe sharon fruit), optional
500g Medjool Dates
150g Pecan Nuts

Quick Vegan Whipped Cream

1 cup Coconut cream (place 2 tins of full fat coconut milk in the fridge
for a few hours then separate the slightly stiffened cream from the water)
1 tsp vanilla extract
1 tbsp icing sugar

Beat the coconut cream to soft peaks the add the vanilla and sugar. Continue to beat until stiff peaks form.