Blue Coconut Distribution Ltd

0 comments / Posted by Sarah Bell

Best Homemade Banoffe Pie

By Chloe Moir Nutritionist

 

Ahh... Banoffee Pie, I've loved it since forever! This Banoffee Pie recipe is actually one I have been making for a few years now. Every time we have a family dinner, it is my go-to dessert to make. It's easy to prepare (just a lot of blending), and everyone always loves it. 😊

Homemade Banoffee Pie


Notes:
In the base, the almonds and sunflower seeds can be replaced with any other nut or seed - as long as you have one cup total. Be sure to soak the dates in boiling water for five minutes before you use them, it makes them easier to blend into a smooth paste - and it's easier on your blender. On the very slim chance there are leftovers, this Banoffee Pie freezes well too.

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Ingredients

 

Base:

1/2 cup almonds
1/2 cup sunflower seeds
1/2 cup desiccated coconut
Pince of sea salt
1/2 cup dates presoaked in boiling water for 5 minutes
1/2 tsp vanilla extract
2 Tbsp Blue Coconut pure coconut oil

Caramel:

1 cup dates (soaked)
1/4 cup coconut milk
1/2 cup almond or cashew butter
3 Tbsp Blue Cococnut pure coconut oil
Pinch of sea salt
1/2 tsp vanilla extract
1 Tbsp lemon juice
2 ripe bananas

Cashew Cream:

2 cups cashew nuts, soaked in water overnight then drained
1 cup water
1/3 cup Blue Coconut pure coconut oil
2 Tbsp maple syrup
1 tsp vanilla extract

 

Instructions

 

Base:

Blend the seeds, coconut and salt into a crumb using a high-powered food processor or blender. Add the dates, vanilla and coconut oil then pulse to combine. Press into a lined cake tine and bake at 180 degrees for 10 - 12 minutes until golden. Set aside to cool.

Caramel:

Soak the dates in boiling water to soften them, then drain well. Blend all caramel ingredients together except banana, until smooth. Pour over the base, then layer sliced banana on top of the caramel.

Cashew Cream:

In a blender or high-powered food processor, blend all cashew cream ingredients until smooth. Pour over the caramel/banana layer. Freeze for three or four hours, or leave in the fridge overnight. Store in fridge.

 

Going to make this recipe too? Let us know how you get on! Tag Blue Coconut on Instagram or Facebook and share your creations with our supportive and inspiring community.😊💛

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