Raw Vegan Banoffee Pie!
Unfortunately, it’s probably my last rawcipe for a while because I made this right before I left for college. But it’s so simple, and it’s made entirely from ingredients I almost always have in stock and I’m sure most raw foodies do. It’s fantastic enough that it’s definitely worthy of the honor of being my last rawcipe for a while. It tastes so much better than I had anticipated.
- 1/4 cup walnuts
- 1/4 cup cashews
- 7 or 8 medjool dates
- 2 tbsp cacao powder
- a dash of salt and vanilla
Put all of the nuts, cacao, and salt in a food processor, and pulse until it’s all powdered. If need be, the walnuts can be replaced with any other type of nut, including more cashews. Then blend with the dates. It should have a dough-like consistency. Press it in a pie plate, or actually I just used a Tupperware lined with saran wrap, which worked fine. Don’t forget to reinforce the corner!
Filling Layer 1
Slice thinly and lay on top of the crust evenly. Cover and store in a cool, dry place or the fridge while you make the next layers.
Filling Layer 2
- 1/4 cup raw cashews
- 3 dates
- 1 cup water (approx, I didn’t measure)
- 1 tablespoon coconut oil
- dashes vanilla and sea salt
- 1 teaspoon agave
- 1 teaspoon maple, or another teaspoon agave to maintain rawness
- 2 tablespoons chia seeds
Blend the cashews and dates with half the water, then add the rest of the ingredients besides the chia seeds and blend some more. Then make chia pudding of it by placing the cashew mix in a bowl and stirring in the chia seeds. Leave it in the fridge for at least an hour, stirring every 15 minutes or so. It should get a puddingy consistency. Then, pour it on top of the bananas and crust and chill in the freezer until hardened. You might not want it completely frozen, in which case only leave it there for an hour or two. I did because I wanted the whipped cream layer to be clearly separate from the bottom.
Whipped Coconut Cream Layer
There are many raw vegan whipped coconut cream recipes out there, and you can use any, but I think this one is the easiest and deliciousest and best.
- Meat of one young thai coconut
- a bit of coconut water (as much as needed, usually a few tablespoons)
- Agave nectar or maple syrup to taste
Simply blend all ingredients and add to the top of the pie once ready to eat.
Top with chocolate chips, raw chocolate magic-shell made from melted coconut oil, agave, and cacao, or cacao nibs.
And enjoy! It’s so fantastic.