Banoffee pie, what is not to like? Okay, if you don’t like bananas then this isn’t the dessert for you, but, if you do like bananas and toffee then you need to try this! I have tried a fair number of banoffee pies over the years and wanted to re-create one omitting the refined sugar and using more healthful ingredients.
It did take a few attempts to get the texture of the ‘toffee’ just right because, let’s be honest, that is the best part of the pie so it had to be spot on. This banoffee-esque pie has had lots of positive feedback and now is often requested as a dessert.
Maple syrup is shown to contain a number of antioxidants some of which can help fight inflammation within the body. Additionally, maple syrup also contains vitamins and minerals including zinc and calcium.
-3/4 cup mixed raw nuts (I use cashew nuts and walnuts)
-3/4 cup pitted dates
-1/2 tsp. ground cinnamon
-2 tsp. coconut oil
-1 ripe banana
-1/2 cup cashew butter
-1/4 cup maple syrup
-1/4 tsp. vanilla extract
-1 banana, sliced into rounds
-1 tsp. lemon juice
-2Tbsp. grated dark chocolate
How To Make
Blend together the base ingredients in a food processor and pour into an 8″ springform cake tin. Press down the mixture so it is tightly packed, pushing some mixture up the side of the tin, then place in the refrigerator whilst you make the filling.
Place the filling ingredients into the food processor (no need to wash bowl or blade) and process until combined.
Pour the filling onto the base and place in the freezer for at least 2 hours to set.
Place the lemon juice and banana in a bowl and toss to coat each slice of banana in the juice.
Once the banoffee pie has set remove from the cake tin and arrange the sliced banana on top and scatter over the grated chocolate.
Store in an airtight container in the refrigerator for 3-4 days.