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.