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Banoffee Pie – raw and refined sugar free

14. March 2016 - Cakes and Pies, Dessert
Banoffee Pie – raw and refined sugar free

Vegan, gluten-free, low-fat, refined sugar free, raw banoffee pie. A very quick and easy recipe I made for Pi Day (March 14).

If you happen to read this on March 14: Happy Pi Day!!! So why is there a Pi Day? Well, the number π starts with 3.14… – just like the date 3/14. Now, π is the ratio of a circles circumference to its diameter. It is an irrational number, which means it cannot be expressed as a fraction and therefore has an infinite number of digits in its decimal representation, while not settling into an infinitely repeating pattern of digits. The digits of π have no apparent pattern. As π is probably one of the most fascinating numbers in our Universe, many persons memorize large numbers of digits of π. The current record is 70,000 digits – fascinating :).

Raw Banoffee Pie - vegan, gluten-free, refined sugar free

Ok, to my pi pun banoffee pi(e): To celebrate Pi Day, I had to bake a π pie and decided for a raw version of the famous banoffee pie. It’s low-fat and refined sugar free too, and very very delicious – so far my favourite pie, although I’m not a big fan of bananas. I mixed in some peanut butter, since I really like peanut butter, especially when using bananas in a recipe. I have tried this recipe with almond and cashew butter too, but peanut butter tasted best in my opinion. However, all kinds of nut butters are allowed in this recipe :)! Further, you can use any pie crust you want to – I’ve tried this recipe with different crusts – there isn’t a big difference in taste using different crusts, as far as I have tested.

Banoffee Pie
Banoffee Pie
Print Recipe
Servings Prep Time
1 pie 20 minutes
Servings Prep Time
1 pie 20 minutes
Banoffee Pie
Banoffee Pie
Print Recipe
Servings Prep Time
1 pie 20 minutes
Servings Prep Time
1 pie 20 minutes
Ingredients
For the crust
For the filling
Servings: pie
Instructions
  1. Place one can of full-fat coconut milk in the fridge overnight.
  2. To make the crust, place oats and coconut in a food processor and blend until a coarse powder forms. Add one cup of dates and blend until mixture comes together and is sticky. Add some water if the dough is too dry.
  3. Lightly oil a tart pan. Press crust mixture firmly and evenly in tart pan and create a base and sides. Place in the freezer to firm up.
  4. For the raw caramel toffee: Add ½ cup pitted dates to a bowl and let soak for about 5-10 minutes in hot water.
  5. Drain the dates and add to food processor, along with peanut butter, maple syrup, vanilla extract, salt and one banana. Process until smooth. If the mixture is too liquid, add guar gum.
  6. Slice one banana and add it to the caramel mix.
  7. When the crust is firm, spread the caramel toffee onto the base of the crust.
  8. Scoop off the white, firm cream from the cooled can of coconut milk and add it to a medium bowl. With a whisk, beat the cream until smooth and add some sweetener if you like.
  9. Spread the coconut cream on top of the toffee layer and garnish with cacao powder or shaved chocolate.
  10. Store in the fridge.
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