10 min. 15 min.
This recipe is based on the Raw Banoffe Pie from Erika Frost at Rawness.com. I found the recipe on a Facebook food forum. However when I went back to save the link the forum was no longer in existence due to a spat about “pretentiousness.” That’s too bad, it was a decent food forum for my area. If anyone runs across the recipe please send me the link so that I can properly give credit. Also note, that this recipe is loosely based off of hers due to a language barrier and incomplete preparation details. I took her suggestion and modified them a bit to suit what I had on hand. The end result is this gorgeous but decadent dessert pie which will satisfy my sweet tooth without the refined sugars and fats of a regular dessert.
The crust is pretty straight forward. Walnuts, salt and Medjool dates. I always soak my nuts for 15 minutes up to overnight, if I plan far enough ahead. Soaking nuts actually makes them easier to grind, easier to digest, you will get more from it. Some nuts won’t even give you anything worthwhile nutritionally if you don’t soak them. Chia seeds are an example of this. Chia seeds when soaked become an easily absorbed protein and nutrition. They will also help you to stay hydrated longer.
For the caramel I tossed the Medjool dates, coconut oil, maple syrup, lucuma (optional), in the blender. The spatula spoon was great for scraping down the blender and smoothing the layer into my pie crust. Lucuma is a South American fruit available in Whole Foods in a powder form. I added this to the recipe to add a creamy texture to my recipe plus the added benefit of its pleasant sweet flavor. Superfood powders go a long way to enhance the benefits of your meals by adding a little extra kick on the nutrition side. The caramel sauce is one fourth of the caramel mix. Add the milk a tablespoon at a time until you reach the desired consistency.
The coconut whip was the most tricky part. It looked like cottage cheese when I put it in my food processor. Yuck! However when I switched to my blender it whipped up into a cream. Be sure to use full fat coconut creme. For me the stevia made it a bit too sweet on top of the dates. In fact the cream without any added sweetener will help to balance the sweetness from the dates. Use your best judgement and enjoy the process!
Now the fun part! Let your creativity out of the closet. I sliced the bananas and made a spiral but you can do half-moons or wedges and invent your own mandala pattern. Finally, you drizzle the caramel sauce over the whole thing. If you like softer fluffier pie eat it immediately. Once you put it in the fridge it will firm up a bit and the creme solidifies a bit more.
Caramel layer: used food processor
18 large medjool dates
2 tbsp melted coconut oil
2 tbsp maple syrup
2 tbsp lucuma (optional but adds that little extra)
pinch of salt
I soaked 36 deglet dates to get the same amount
Salted caramel sauce: used a blender
1/4 of the mixture above
1/2 cup almonds or hemp milk. I used almond but any kind works.
pinch of vanilla
to make nut or seed milks put about 1/4 cup seeds or nuts and 1 cup water, blend seeds first in blender then add water. You can strain the milk, but I always use it with the fiber in it.
Coconut whip: used a blender to get the right consistency
1 can full fat coconut cream
pinch of vanilla
(sweetener of choice; I used stevia 1/4 tsp)
4-5 ripe bananas up to 5-6 depending on the size.
Crust: First mix the walnuts so they’re roughly chopped. A blender works fine but a food processor is better because you want the base to be quite chunky. Add in the pitted dates and mix again until its all chopped, you don’t want a dough but it needs to be sticky. Press it out evenly in your pie form and make sure the crust goes up the sides – it looks better as a pie.
Put in the freezer while making the salted caramel layer.
Caramel: Add all ingredients in your blender. Mix until all combined and you should now have a smooth, creamy caramel.
Take out 3/4 of the mixture and spread it evenly over the walnut crust. The caramel is very sticky so be careful when spreading it so you don’t break the crust. This is very rich and tasty by itself.
Salted caramel sauce: Add the plant milk, a pinch of vanilla and a little more salt to the remaining mixture and blend again. You want a caramel sauce – if too thick add a little more liquid.
Coconut whip: This can be tricky but when you get the technique this is the best whip ever. It has to be a full fat coconut cream. Put it in the fridge for at least 2 hours. Open and scoop out the top layer, you don’t want the water underneath – save that for the morning smoothie. Whip together with a pinch of vanilla until fluffy. If you want it sweeter you can add a little stevia but the whole thing is so sweet so I prefer it non-sweetened.
Slice the bananas, organize the slices in a spiral. Spoon over the coconut whip and then drizzle over the caramel and decorate with cacao nibs or sliced almonds that extra crunch!