About the Recipe
This Banoffee pie is an absolutely delicious raw vegan take on a traditional favorite.
125g of pecans
75g of peanuts
80g of dates
75g of mulberries
2 tbs of water
300g of dates
80g of soaked cashews
300ml of water
2 tsp of psyllium husk pre mixed with 2 tsp of water
1 tsp of raw vanilla extract
2 cups of soaked cashews
The juice of half a lemon
4 tbs of water
4 -5 copped bananas
1-2 tbs of raw carob
Step 1 Make the Banoffee pie base by putting all of the ingredients into a food processor and blend until combined and sticky.
Step 2 Remove mixture from food processor and press evenly into a 8-9 inch pie tin.
Step 3 Put into the freezer for 30 mins.
Step 4 Prepare the caramel by putting all the ingredients into a high powered blender and blend until thick and smooth.
Step 5 Pour the caramel onto the base and cover evenly using a spatula.
Step 6 Return to the freezer for anther 30 mins.
Step 7 Make topping by putting all the ingredients except the chopped banana and carob, into a high powered blender and blend until smooth and creamy.
Step 8 Put the chopped bananas all over the top of the caramel covering it.
Step 9 Spread the creamy topping evenly over top of the bananas covering completely.
Step 10 Finish by dusting generously with raw carob powder.
Step 11 Serve and enjoy.
For this recipe you will need a high powered blender and a food processor.