Impressive, Raw Vegan Banoffee Pie Dessert Recipe
Raw vegan desserts are a great way to make the raw diet interesting and also highly delicious. This raw Banoffee pie is super impressive to serve to family and friends and really looks the part.
Equipment
- Glass bowls for soaking
- Food processor
- High speed blender
- Wooden spoon
- Spatula
Ingredients
- 200 g soaked cashew nuts Soaked for a couple of hours, or ideally overnight.
- 2 cups dates (one cup pre soaked) You will need to soak one cup for about 1 hour beforehand and keep the other cup dried.
- 1 cup coconut flakes
- 1 cup walnuts or pecan nuts
- 2 large very ripe bananas or 3 smaller
- 1 tbsp cacao powder (OR 1.5 tbsp carob powder)
- 5 tbsp coconut oil Melted very gently over low heat o keep it raw.
- 2 tbsp maple syrup
- 2-3 tsp vanilla essence
- 2 tbsp whole chia seeds (optional)
Instructions
- Set just one cup of your dates aside in some warm water for one hour to soften. Be sure to use filtered or Spring water as you will be using the same water in the paste. You will want to put them into a small bowl with just enough water to cover. Have your pre-soaked cashew nuts at the ready too.
- In the meantime make your pie base by processing your walnuts or pecans, coconut flakes, chia seeds and non soaked dates in a food processor until broken down but definitely not mushy. You need texture in there for the crunch you are looking for. Once broken down, give one final blitz with one of your tablespoons of maple syrup until the mixture starts to clump together. Then stop, scrape your base mixture out and squish down into your serving dish or cake tin. Freeze your base whilst you're getting on with the next step.
- Add your dates with their soaking water to a high speed blender. Be sure you have just enough water to cover the dates for the right texture. If you have too much water, tip some out until they are just covered.
- Now make you next layer of caramel sauce by blitzing up your soaked dates with half your vanilla. You are going for a super smooth sauce here, so be sure to blitz until the sauce is silky.
- Now add HALF your sauce to the top of your base mix from the freezer (YOU WILL NEED TO SET ASIDE THE OTHER HALF FOR YOUR TOP LAYER). Put back in the freezer while you prepare your banana cream layer.
- To prepare banana cream layer, blitz in a high speed blender your drained, pre-soaked cashews, bananas, the rest of your vanilla, 3 tbsp of your melted coconut oil, and enough fresh water to cover (before you add the bananas). Blitz to a silky smooth cream. You may need to add a dash more water to get a good whizz going, but the point is to add as little water as possible to keep your banana cream really thick.
- Now check to see whether your caramel sauce has set enough for your to be able to add your coconut cream without it smooshing together too much. You may need to leave it an additional 15 minutes or so, but in the meantime just keep your banana cream in the fridge setting (but don't leave it too long). Add your sauce carefully onto the pie. Use the back of a spoon to spread it evenly and again put back in the freezer.
- The final layer is going to be the chocolate sauce that you will make from what you have left from the caramel layer. This time add 2 more tbsp melted coconut oil, 1 tbsp maple syrup, and your carob or cacao powder. Blitz once more into a chocolate style sauce. If you need to add a dash more water to get a spin going then do so, but add as little as possible. Spread on the top of your banoffee pie (providing the banana cream seems set enough). If using some raw chocolate to finish, then chop it on a chopping board into small pieces. Sprinkle over the top of your banoffee pie. Freeze again for about 15 minutes, the refrigerate until needed.