Banoffee Pie (No Bake)
This quick and easy, raw, no bake version of the classic banoffee pie is a delightfully delicious dessert!. A malty, biscuit-like base holds a thick date and almond 'toffee', and fresh banana with coconut whipped cream tops it off. A totally indulgent wickedly good combo!
Servings 6
Ingredients
Base
- 1 cup almonds
- 1 cup. cashews
- 1 cup dates, soaked 30 minutes and drained
- 1/4 teaspoon cinnamon
Filling
- 1/2 cup dates, soaked 30 minutes and drained
- 1/2 cup peanut (or any nut) butter
- 1 banana
- 1/4 cup coconut oil
- 1/4 cup coconut cream
- 1/2 teaspoon vanilla extract
Topping
- 1/2 cup coconut cream, chilled
- 1 banana, sliced
Instructions
Base
- Line the base of 6 x 4in tartlet tins with baking paper or 1 x 8-9in tin.Place the dates, almonds, cinnamon and cashews in a food process and blend until sticky and well combined, but not completely smooth. Divide the mixture between the tins and press to line the base and side of each. Place in the fridge while you make the filling.
Filling
- Place the dates, peanut butter,vanilla, oil, banana and coconut cream in the food processor. Blitz until smooth. Spoon into the tart cases, smoothing the tops. Place in the freezer for at least 2 hours or until ready to eat.
Topping
- Before serving, whip the chilled coconut cream until thickened. Spoon a little on to the top of each tartlet, finishing with sliced banana.