A festive holiday dessert that will make your taste buds sing! Your guests won't believe you when you tell them it's completely vegan & gluten free!
Holiday Season is here! We don't celebrate thanksgiving in Sweden but since more than 40 percent of my readers live in Canada and the U.S. I decided to make a really delicious treat for all of you guys!
I've made Banoffee cream pie before, but this one is a tiny bit different... The crust is grain-free and the filling and toppings are pretty much raw... This pie looks really mouthwatering and over the top when you're serving it but doesn't really take a lot of time or skills. The only equipment needed is a food processor and an oven. :)
The crust is completely grain free but will taste perfectly buttery and sweet just as a regular cookie crumb crust... The toffee/caramel is sweet and salty made from nut butter, tahini and dates! Pretty awesome huh?! :P Top that with some sliced banana and whipped coconut cream and voila! Dessert is ready!
Time: 1 h. 6 huge or 12 small servings, use a 30 cm rectangular pan or a round 20 cm spring form.
- 1/4 cup ground flax seeds
- 1/2 cups almond flour
- 1/4 cup coconut flakes
- 1/4 cup ground cashews
- 1/4 cup buckwheat flour
- 1 tbsp cinnamon
- pinch fine sea salt
- 1/4 cup maple syrup
- 2 tbsp coconut sugar
- 1 tbsp. coconut oil, melted
- 1 cup dates, pitted
- 1/2 ripe banana, mashed (optional)
- 1/4 cup smooth almond butter
- 2 tbsp tahini
- 1/4 cup coconut cream
- 1/4 cup melted coconut oil
- pinch salt
- 1 (400 ml) tin of coconut cream
- 1-2 medium, ripe bananas, thinly sliced
- 2 tbsp toasted coconut chips
- Place the tin of coconut cream, for the topping, in the fridge overnight (24 hours is ideal) so that the cream separates and sets on top.
- Preheat oven to 325°F or 160°C.
- Combine the ground flax seeds, almond flour, ground cashews, buckwheat flour, cinnamon, salt, and coconut sugar in a large mixing bowl. Stir well. Then add the maple syrup and coconut oil, and stir to fully incorporate (you made need to use your hands if it gets too dry).
- Grease a 20cm (8-inch), loose-base, tart tin. Spread out dough in the pan.
- Place in the oven to bake for approximately 25 minutes until turning golden around the edges, then turn the oven off and let the crust sit in there until cool.
- For the caramel, blend dates along with all remaining caramel ingredients. Blend until completely smooth, using the tamper to press down the ingredients.
- Spread the caramel over base. Refrigerate for 1 hour or until set.
- Remove pie from tin and place on serving plate. Cut banana slices and place on top of caramel.
- Without shaking the can of coconut cream, remove from fridge and open. Carefully, spoon out the thick cream that has set on top and place in a mixing bowl. Using a whisk or electric beaters, whip cream until peaks form. Spoon on top of the banana and sprinkle with toasted coconut chips. Serve immediately.
- Store in fridge.
Banoffee cream pie is a really naughty looking dessert. I seriously can't watch these photos without my mouth watering!
You can make this pie in a round tin if you like. But I really loved the look of this rectangular pie! I used a 12 x 5 inch (30 x 11,5 cm) rectangular baking pan. Make sure to find a really good and fluffy coconut cream for this one! I would suggest a coconut cream with some stabilizing agent like guar gum, it’s commonly used to thicken coconut cream and cause it to stay emulsified.