When that pesky dinner party menu demands a dessert that covers a number of lifestyle choices and diet restrictions, this dish ticks every box…
Gluten-free? Check. Vegan? Check. Edible to a person with an intolerance to refined sugar? Check. In short, there’s very little this Banoffee Pie recipe can’t do to satisfy the dietary restrictions and/or lifestyles of pretty much everyone you know. Well worth the effort to make.
- 70g raw almonds
- 170g gluten-free rolled oats
- 1 tsp cinnamon
- Pinch of sea salt
- 50g virgin coconut oil, melted
- 3 tbsp coconut sugar
- 1½ tablespoons water, or as needed
- 90g pitted dates
- 3 tbsp almond butter
- 1 tsp fresh lemon juice
- Pinch fine sea salt
- 1 vanilla bean, seeded, or ½ tsp vanilla bean powder (optional)
- 2 cans full-fat coconut milk, chilled overnight
- Raw caramel
- 3 large ripe bananas, sliced into thick “coins”
Preparation Time: 45 minutes
- Place 2 cans of full-fat coconut milk in the fridge overnight (or for at least 12 hours) to allow the coconut cream to solidify.
- To prepare the crust, preheat the oven to 190°C. Lightly grease the base and sides of an 8-10-inch tart tin with coconut oil. Cut a circle of baking parchment to fit on the bottom and place it inside. This will prevent the crust from sticking.
- Place the almonds into a food processor or blender and process until they are the texture of coarse sand. Now add in the oats, cinnamon, and salt and process again until the coarse, sandy texture returns. Add the melted oil, coconut sugar and water, then process until the mixture comes together and no dry flour remains.
- Crumble the dough all over the base of the tart tin in an even layer. Starting at the centre, press the dough flat into the tin with your fingers and work your way outward and up the sides. If the dough starts to stick to your hands, lightly wet your fingers every now and then. With a fork, prick the base of the tart about 15 times to allow the air to escape while baking.
- Bake the tart, uncovered, for 12-14 minutes until lightly golden. Remove from the oven and place on a cooling rack for about 15 minutes. If the crust has puffed up during baking, you can prick it a few more times with a fork to let the air escape. The crust will firm up as it cools.
- Meanwhile, make the caramel. Put the pitted dates into a bowl and pour boiling water over top. Let these sit for 5-10 minutes, or longer if your dates are firm. Drain the dates and add them to the food processor along with the almond butter, lemon juice, salt, and vanilla bean seeds (if using). Process until smooth, stopping to scrape the bowl as required.
- Open the chilled cans of coconut milk and carefully scoop off the white cream from the top of the can, discarding the water. Add the coconut cream into a medium bowl. With electric beaters, beat the cream until smooth and fluffy.
- When the crust has cooled, gently spread all of the caramel onto the base of the crust — using the back of a lightly wet spoon — until the base is covered. Slice all of the bananas.
- Spread all of the whipped coconut cream on top of the banana slices in an even layer. You can garnish with shaved chocolate and serve immediately. Leftovers will keep in the fridge in a sealed container for up to 3-5 days.