Banoffee Pie
Sunday night blues banished by this special treat. It's so easy and so crazy good you'll be making it forever.
If you make extra of the toffee centre (had a jar full in my fridge) it takes no time to put together.
And boy will it make your heart sing. Crunchy, nutty base with a gooey toffee middle and coconut cream topped with fruit galore. Only goodness and energy in this leaving you virtuous for any morning.
It looks more work than it is, and if you make double you can keep the separate ingredients in jars in the fridge to whip out on a rainy day or a lazy Sunday. Enjoy!
Makes 1 Pie for 8 (or 8 individual pies look pretty)
- Base
- 100g/1 Cup Cashews
- 50g/ ½ Cup Almonds
- 100g Prunes
- 1 tbsp maple syrup Caramel Filling
- 2 ripe bananas
- 1 tsp vanilla extract
- Pinch sea salt
- 3 heaped Tbsp Almond Butter
- 2 tbsp Cashew butter
- 1 tbsp rice syrup
- 1 tbsp water (more if needed) Cream topping
- 2 tins Coconut milk refrigerated
- 1 tsp vanilla bean
- 1 tbsp honey
- Handful of Strawberries and a banana to slice on top. First make the crust by blitzing both nuts til finely ground, then add the prunes and maple syrup til a sticky ball forms and everything is finely chopped. Press firmly into the base of an 8” springform cake tin, or normal one lined with clingfilm. Making sure to get the mixture all the way up the sides. Freeze while assembling the rest or fridge if making ahead. Blitz caramel ingredients til a smooth paste forms, adding water til texture is spreadable and gooey. Spread over the frozen base, and put back in the fridge. Scoop solid coconut from the top of the tins and pour out the rest (drink it or add to a sauce/curry) And whisk together in a bowl with vanilla bean and honey til thickened and fluffy, double cream cloudlike texture. Spread over the pie/pies and leave in the fridge til ready to serve. Just as you’re ready to eat, slice fresh bananas and strawberries over the cream.
