Raw Banoffee Pie

Raw Banoffee Pie

 

This Raw Banoffee Pie is definitely in the running for best raw desert I’ve ever made. Because of the yumminess mostly, as there are a few steps in the making so it can’t reeeeally claim simplicity.

 

Steps yes, but precision? Nooooo …and this may be what I love most about raw deserts! (even before their superior nutrition and flavour ? Maybe even!) You see, I’m pretty careless and slapdash by nature, when I add baking soda to anything I am totally whinging it.. either I’m fluking (or failing) most of the time when it comes to baking. 

 

If your anything like me, you just want to throw some good ingredients together and it turn out yummy, right?

 

WELL. YOU. CAN. with raw deserts! Promise. Just a little understanding of your ingredients and some tasting as you go.


I love the ‘no precision required’ kind of cooking. So I try to put recipes out there which you don’t need to be followed to the letter and which leave plenty of space for your own instinctive genius and creativity to shine through. Space for flukiness and slapdashery.. zero rigidity.. oh and adaptable for differing tastes and dietary preferences. This, I hope, is one of those.


But first, a little love story.

I want to tell you why I made a Raw Banoffee pie for no particular occasion, because its a kind of cute and because I’m just a little bit bursting in love these days, so any excuse for a bit of TMI!

 

So my new love, he really loves cake, like a LOT. He wants to eat it everyday and he’s not too choosy..  So while we’re pretty new and I still find it endearing, in the name of him escaping insulin resistance, I’m trying to simultaneously whip his tastebuds into shape while steering him away from the average cake stand by promising to make healthy(er) versions of whatever he has his big, brown, beautiful eye on…….. Sigh*  Sans the refined sugar.  A few weeks ago we were at Slapton Sands in Devon and he was drooling over a HUGE Banoffee pie. So on our way home we picked up some ingredients and we had late night banoffee pie in bed watching The Suffragettes (which, by the way, is an amazing film!). We finished it off for breakfast.. because, Banoffee!!!

 

I’ve made this cake three times since then, most recently for my mums birthday. Annoyingly none of those times I managed to get a photo that really does it justice, so I’ll update these next time I make it… but I couldn’t keep you waiting any longer!

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

 

Raw Banoffee Pie


***This cake is best eaten straight away, although it will keep for a day or so in the fridge, the bananas will loose their colour. So if  you’re making it for an occasion and your pushed for time, I suggest making up each of the components in advance, pressing the base into your dish/tin and putting the cream and the toffee in lidded glass jars in the fridge. Then all you need to do is chop the bananas and assemble the layers when you’re ready to serve it. 

INGREDIENTS

BASE

  • 1 cup almonds (1/2 almonds half walnuts is also good!)
  • 1 cup dates
  • pinch of salt

TOFFEE

  • 1 cup dates soaked for an hour
  • 3 Tbs almond nut butter (could use cashew nut butter)
  • 2 Tbs maple syrup (optional but delicious!)
  • 2-3 Tbs water
  • big pinch of salt
  • 1 Tbs Lucuma powder (optional)

CREAM

  • 1 cup cashews soaked for 8 hours
  • 1 cup coconut cream taken from 1 or 2 cans of organic coconut cream/milk Biona or Essential.
  • Seeds from half a vanilla pod
  • 1/4 cup brown rice syrup**Here is one place you could speed things up and use coconut yogurt instead for the cream, in which case, no need for the syrup!

OTHER

  • 2-3 Bananas (for this recipe its best if they are not overly ripe, yellow but without brown spots)
  • Raw Dark chocolate or just or favourite dark chocolate for grating.

METHOD:

1. Soak your cashews for 8 hours or overnight. Place your cans of coconut milk/cream in the fridge over night as well so that the cream separates from the water. I suggest putting 2 cans in just in case the first isn’t creamy enough.

2. Soak the dates for the toffee for an hour before you want to make your cake, or for 10 mins in hot water if you forget.

3. In a food processor, process the base ingredients until you have crumbly mix which forms a disk when pressed between finger and thumb, press this mixture firmly into the base of your tin or dish – I like to use a tart tin which the bottom pushes upwards out of so I can serve it on a plate –  if it seems a little dry return to the processor with a couple more dates or a tsp of coconut oil, this should help it hold together better. Set this in the fridge while you make the other layers.

4. Drain the water from the cashews and rinse thoroughly, blend with the rest of the cream ingredients in a high speed blender (or for a long time!) until completely smooth. Taste. more vanilla? more syrup? Once your happy scrape this out into a bowl, and make the toffee.

5. To make the toffee blend the dates with 2-3 Tbs of the date water, once your happy with the texture add the almond nut butter, maple syrup, lucuma and salt and blend again. Add more water to reach desired consistency.

6. Now you have every component prepared you can start assemble, and you can do this in any order you like, I started with a layer of toffee spread over the base, then a layer of chopped banana then cream, then more bananas and more toffee. When your happy, grate some dark chocolate over the top, or you could melt the dark chocolate and drizzle it over. YUM!

I hope you enjoy this cake as much as we have been.


Much Love 

Ruth xo

Submit a Comment

Your email address will not be published. Required fields are marked *