Lola Berry’s raw vegan banoffee pie

This recipe from my recently released book The 20/20 Diet Cookbook (Plum; $34.95) is a cleaner and much healthier version of the famous English pie traditionally made with pastry, banana, cream and toffee.

Epic Raw Banoffee Pie

Serves 12

TIP: You’ll need to start this the night before, by soaking the almonds, pecans and cashews overnight.

Crust

80 g (½ cup) almonds, soaked and rinsed

60 g (½ cup) pecans, soaked and rinsed

45 g (½ cup) desiccated coconut

180 g (1 cup) medjool dates, pitted

2 tablespoons almond butter

2 tablespoons coconut oil

Cream

150 g (1 cup) cashews, soaked and rinsed

2 bananas

60 ml (¼ cup) coconut water

2 tablespoons coconut oil

4 medjool dates, pitted

Toffee

180 g (1 cup) medjool dates, pitted and soaked in 2 cups boiled water

125 g (½ cup) almond butter

125 ml (½ cup) coconut oil, melted

3 tablespoons maple syrup

½ vanilla pod, split and scraped

Pinch of salt

3 tablespoons almond milk, optional

 

To Serve

1 banana

Ground cinnamon

Method

  1. Blitz the almonds and pecans into a paste using a sturdy food processor. Add the desiccated coconut, dates, almond butter and coconut oil and process until the mixture is biscuity.
  2. Press the mixture into the base and sides of a pie dish or loose-bottomed tart tin (it helps if you have damp hands). Pop in the freezer for 2 hours to set.
  3. To prepare the filling, place the cashews in your blender and process until creamy. Add the bananas, coconut water, coconut oil and medjool dates and again process until creamy (about 60 seconds).
  4. When the pie base is firm, pour the banana mixture on top and return to the freezer for 2 hours.
  5. To make the toffee, combine the dates (removed from the soaking water), almond butter, coconut oil, maple syrup, vanilla seeds and salt in your food processor. Blend on the highest speed until super smooth (add the almond milk if you prefer it a bit runnier). Pour into a serving jug.
  6. When the pie filling is set, remove from the freezer. Slice the remaining banana and arrange the discs neatly over the top of the cake. Drizzle over the toffee, sprinkle with cinnamon and enjoy your delicious, healthy masterpiece!