Raw Almond Crust Banoffee Pie

Updated: Oct 1, 2018

V - DF - GF - RFS - EF

10 serves


For the crust:

1/2 cup raw almonds

2 cups gluten-free rolled oats (I used Redmill brand)

1/2 tsp cinnamon

1/4 tsp fine sea salt

1/4 cup coconut oil, melted

2 Tbsp brown rice syrup

1 1/2 Tbsp water

For the raw caramel filling:

1 1/2 cups pitted medjool dates

3 Tbsp almond butter

1 tsp lemon juice

1/4 tsp fine sea salt

1 tsp vanilla extract

Coconut cream topping:

2x 400ml cans full fat coconut milk, chilled overnight (or put in the freezer for a few hours)

Toppings: 3 ripe bananas sliced, 2 squares of dark chocolate shaved


To make the crust preheat your oven to 190'degrees and lightly grease a tart pan with coconut oil. Add the almonds to a food processor and process until it comes to a fine consistency. Now add the oats, cinnamon, and salt and process until the fine texture returns. Add the melted coconut oil, syrup, and water, and process until the mixture comes together and no dry mixture remains. If it is too dry add a little more water. Crumble the dough over the base and press it down firmly from the center and up the sides of the tart pan. Bake the tart uncovered for 12 mins or until slightly golden. Remove it from the oven and allow the crust to cool.

Meanwhile for the raw caramel filling, add the dates to a bowl and cover with boiling water and allow to sit for 5-10 mins. Drain the dates and add to the food processor with the remaining caramel ingredients. Process until smooth and no lumps remain.

Open the chilled cans of coconut milk and scrape the cream off the top (you don't need the water part), add the cream to a bowl and beat with electric beaters until creamy and fluffy.

When the crust has cooled spread the caramel filling over the top evenly. Then add 1/2 the banana slices, pressing them gently into the caramel . Then add the coconut cream to the top, spreading evenly with a spatula. Add the remaining bananas slices on the top in a circular pattern and slightly stack them. Top the pie with shaved dark chocolate and refrigerate for 30 mins before serving.


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