DAIRY FREE BANOFFEE PIE.

Then I have you sorted!

This recipe hits all the spots – from the caramel, to the banana, the biscuity crunch, and of course the cream. Dairy-free and only includes natural sugars, with an easy swap to cater for the gluten-free souls.

Try not to eat them all in one go!

Enjoy!

Crust

½ C raw almonds
2 C rolled oats (GF: use gluten free crackers or 2 C of mixed cashews, walnuts and/or almonds)
¼ tsp cinnamon
½ tsp cacao powder
¼ tsp salt
½ C coconut oil
2 Tbs maple syrup (or honey)
2 Tbs chia seeds*
2 Tbs collagen powder*
¼ C pepitas/sunflower seeds*
2 Tbs water (or as much is needed to moisten dough)

*not essential – I put in to oomph the nutritional load

Place 2 cans of coconut milk into the fridge the day before (allow to refrigerate for 12 hours to make coconut whipped cream).

1. Turn the oven to 180C and grease 6-8 mini pie tins/cake tins with coconut oil. I place a sheet of baking paper on top of the coconut oil in the tins to make it easier to get the crusts out.
2. Blitz almonds, rolled oats and pepitas in a mixer until they turn into a fine crumble.
3. Add the cinnamon, cacao, salt, chia seeds and collagen powder and mix thoroughly.
4. Add in the coconut oil and maple syrup (the ingredients should start to stick together). Add in the water slowly, adding as much as needed for the ingredients to be moist and stick together when squished between your fingers (you don’t want the mixture too sticky that it sticks to your fingers).
5. Place the crumble into the little tins and start pressing down from the middle outwards. Continue pressing until the entire layer is firmly pressed and even. Repeat in all tins.
6. Stab the fork into the crust 8 times to allow the air to escape while cooking and place in the oven.
Cook until golden brown (around 10-15 minutes depending on your oven).
7. Once golden brown, remove the crusts from the tins and allow to cool. The crust will harden further once cooled.

banana toffee

1 medium banana
300g pitted dates
½ C coconut oil
2 Tbs Tahini (or peanut butter, almond butter, any nut butters – I use 1 Tbs Tahini & 1 Tbs peanut butter)
Pinch of salt
1 tsp vanilla bean paste
½  Tbs cacao
2 Tbs water

1. If your dates are hard, place in boiling water for 5 minutes, drain and blitz in the mixer.
2. Add in the tahini (or nut butters, or mix of), coconut oil, salt, vanilla bean paste, cacao powder and banana and blitz. If the consistency is too thick, mix in the water and continue to blitz until the ‘caramel/toffee’ consistency is achieved.

whipped coconut cream

1 can of coconut milk/cream (this has been refrigerated for 12 hours)
¼ tsp vanilla bean paste
¼ tsp maple syrup

1. Take the coconut milk/cream cans from the fridge and scoop out the top thickened cream portion into a bowl.
2. Add in the maple syrup and vanilla bean paste and whisk on low for around 5-8 minutes. Coconut takes a little longer to reach the whipped consistency, so hang in there!

Putting together

1. Place the crusts on a tray and dollop the banana toffee on top, to whichever thickness you desire.
2. Top with thinly sliced banana and pipe/dollop the whipped coconut cream on top.
3. Garnish with bananas and chocolate shavings.
4. Enjoy!

P.S. Any leftover banana toffee mix I combine with extra oats, desiccated coconut and seeds to make delicious blissballs that can be frozen for later!