Raw Banoffee Pie

One of life’s greatest pleasures is sharing food with friends. I have come across but few people who would pass up a confection containing chocolate or bananas. In essence then, if one generalizes that chocolate and bananas are the universal love language, then the Banoffee Pie would make the epitome of Valentine’s Day dessert.

A portmanteau of banana and toffee, kudos is due to The Hungry Monk restaurant in East Sussex for creating this cloying confection involving layers of bananas, toffee (classically made from boiled condensed milk) on a biscuit base topped with unreserved lashings of whipped cream. Chocolate is optional, but its dark presence is always better.

This raw version is deliciously decadent to its roots and should be firmly filed under “occasional treat.” Scrumptious nutty digestive biscuit base with crushed pecans, fudgy macadamia fuffle (fudge + truffle) with cacao butter, malty maca banana ice cream and ripe bananas dipped in carob sauce, Raw Banoffee Pie, what can I say? The cast of copius nuts, cacao, cacao butter, dates and syrup ensures that there is barely a vestige of hope for this recipe in terms of nutrition, if only because it is made with raw superfoods.


Activated pecans is da bomb. I am utterly pleased with the recent decision to purchase the Excalibur dehydrator (3526TB, from Amazon), for which my primary use is to dry nuts, make chips, buckinis and oatinis. Activated nuts have their anti-nutrients (phytic acid, enzyme inhibitors, lectins, tannins) reduced and have a much sweeter and cleaner taste. Because raw desserts typically contain a lot of nuts, you will want to activate those nuts to minimize your exposure to anti-nutrients.

A crucial tip on using the Excalibur dehydrator or any US-made electrical appliance, for those living out of the US: please remember to plug in a step-down transformer. Only in US is the voltage 110V, whereas other parts of the world uses 220V. When the first dehydrator arrived, it literally went up in smoke because of the wrong voltage without the transformer. Thankfully, Amazon was willing to do a complimentary exchange and I received a brand new one shortly after.


In all its melted glory, Raw Banoffee Pie is a comfort blanket for the tastebuds. It melted too quickly while trying to capture the best shot, but I vouch for its deliciousness when enjoyed in a slightly more frozen state. I love having a slice for supper and then going to bed with a chocolate-coated belly. Made with love, do give it a try!

Raw Banoffee Pie
 
Prep time
Cook time
Total time
 
Raw Banoffee Pie is deliciously decadent to its roots and should be firmly filed under "occasional treat." Combining a digestive biscuit base with crushed pecans, fudgy macadamia fuffle, malty maca banana ice cream and carob-dipped bananas, this pie is a comfort blanket for the tastebuds. Happy Valentine's Day.
Author:
Recipe type: Raw Dessert
Cuisine: Raw
Serves: 8-inch cake; 10-12 slices
Ingredients
Pecan Oat Crust
  • 1¼ cups (120 g) oat flour, sifted
  • 1½ cups (135 g) activated pecans (see Notes)
  • 2 tablespoons + 2 teaspoons yacon syrup
  • 1 tablespoon coconut oil
  • ½ teaspoon ground cinnamon
Raw Chocolate Truffle
  • ¾ cup activated macadamia butter (see Notes)
  • ½ cup date syrup
  • ¼ cup cacao butter, melted
  • ¼ cup water
  • ½ teaspoon vanilla extract
  • Pinch of sea salt
  • ⅓ cup cacao powder
Banana Maca Malt Ice Cream
  • 2-3 (250 g) bananas, sliced and frozen
  • 1 tablespoon yacon syrup
  • 1 tablespoon maca powder
  • ½ teaspoon vanilla extract
  • ½ teaspoon xanthan gum or 1 tablespoon Irish moss paste (optional, for firmness)
  • Pinch of sea salt
Others
  • Extra bananas, sliced and frozen
Directions
For the crust
  1. Line an 8-inch springform tin with parchment paper.
  2. Place the pecans in the food processor and blend until a very fine powder. Add in the oat flour and cinnamon and blend again to combine. Drizzle in the syrup and coconut oil and continue to blend until a slightly stick dough forms. Press out the crust into the cake tin to about ¼-inch thick. Freeze for one hour or more.
For the truffle
  1. Place all ingredients in a food processor except for cacao powder and blend until smooth. Add cacao powder and blend until just incorporated. The resulting mixture will be very thick. Remove the cake tin from the freezer and spread the mixture evenly over the crust to about ¾-inch thick.
  2. Arrange banana coins over the top of the chocolate truffle and return the cake tin to the freezer for one hour or more to set.
For the ice cream
  1. Place all ingredients in a food processor and blend until smooth and creamy. Be aware of the food processor heating up as you do not want your ice cream to melt too much as it will reduce the fluffiness.
  2. Immediately transfer out into the cake tin and use a spatula to spread the ice cream evenly over the banana and truffle layer.
  3. If you would like to decorate the pie with chocolate swirls , do it now. Otherwise, just return the pie to the freezer and freeze for two hours or more.
Serving
  1. Once frozen completely, remove the pie from the cake tin and cut into slices. Best enjoyed after 10 minutes at room temperature. Store any leftovers in an air-tight container in the freezer for up to a week.
Notes
To activate pecan and macadamia nuts, soak 2 cups of each nut in warm water + 1 teaspoon sea salt for 4-6 hours. Drain, rinse well until the water runs clear, then dehydrate for 10-12 hours at 42°C until completely dry and crispy.

To make activated macadamia nut butter, place activated macadamia nuts in a food processor and blend until a smooth butter forms. This will take about 15-30 minutes, depending on the strength of your food processor. Store any leftover butter in an air-tight jar in the refrigerator.
 

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