This raw banoffee pie offers a healthier twist on the classic dessert. It features a nutty date crust, creamy coconut filling, and ripe bananas, all without any baking required. It's vegan, decadent, and perfect for any occasion.
Ingredients: 1 cup raw almonds. 1 cup pitted dates. 2-3 ripe bananas. 1 can full-fat coconut milk, refrigerated overnight. 2 tablespoons maple syrup or agave syrup. 1 tablespoon coconut oil. 1 teaspoon vanilla extract. Pinch of salt. Cacao powder or vegan chocolate shavings for garnish optional.
Instructions: Put the pitted dates and raw almonds in a food processor and pulse them until they turn into a sticky crust. Put a lot of pressure on the almond-date mix in the bottom of a pie dish to make the crust. Put the banana slices on top of the crust in an even layer. Open the coconut milk can that has been kept in the fridge without shaking it. Pick up the thick coconut cream that has risen to the top and put it in a bowl. Save the rest of the coconut water for another use. Melt some coconut oil and add it to the coconut cream. Then add vanilla extract and a pinch of salt. Mix the ingredients together until they are smooth and creamy. Cover the banana slices in the pie crust with the coconut cream mixture. If you want, you can add vegan chocolate shavings or cacao powder as a garnish. Put the pie in the fridge for at least two hours so that it can set up. Cut your raw banana cream pie into pieces and enjoy!
