One of my favourite parts about settling back to home after holidays, is getting back to my own kitchen again and back to normal routines - one of which is Sunday 'baking'. Or raw food preparing :) In addition to making a little Sunday treat, I enjoy preparing some of my meals ready for the week, like soaking nuts, making bircher muesli etc.
Today's "baking" was a simple but delicious Raw Banoffee Pie. I find some banoffee pie recipes being very complex and taking long time to make. This creation instead is real easy and should only take about 30 minutes to prepare.
Here is the recipe:
Crust:
1 cup almonds
5 fresh dates
1 tbsp honey
Filling:
2 tbsp coconut oil (melted)
2 tbsp cacao powder
2 tbsp maple syrup
Pinch of Himalayan salt
Topping:
1 cup cashew nuts (soaked for 2 hours)
5 tbsp coconut cream
¼ cup water
Juice and zest of 1 lemon
¼ tsp of vanilla bean paste (or other form of vanilla bean)
1 tsp maple syrup
2 bananas, sliced
To make the crust, blend all ingredients in a food processor until it binds together. Press out into a 25 cm dish lightly creased with coconut oil. Place in fridge or freezer to set.
To make the filling, melt the coconut oil and stir in the honey, cacao powder and salt. Pour the filling on top of the curst and place in fridge or freezer again until set.
To make the topping, blend all ingredients together (except bananas) in a blender until creamy and smooth. Place the sliced bananas on top of the filling and pour the topping on top. Decorate with shaved raw chocolate, cacao nibs or shredded coconut.