Healthy Banoffee Pie

This Banoffee Pie is decadent while still feeling super light and healthy. The almond-oat crust is layered with sticky date caramel, sweet banana coins, luxurious whipped coconut cream, and shaved dark chocolate, for a pie that’s sure to impress. 🔪


over 120mins
dessert

Ingredients for servings

  • 5 ripened bananas 3 of them mashed

  • 1 cup(s) cashew nuts

  • 1 cup(s) almond nuts

  • 1.5 cup(s) pecan nuts

  • 1 cup(s) dates

  • 2 tsp vanilla extract

  • 2 tbsp granulated sweetener

  • 2 can(s) light coconut milk, refrigerated don’t shake the cans

  • caramel instant coffee or cappucino

  • 1 tbsp almond butter

  • 1 tsp salt

  • 3 tbsp water

  • 0.5 cup(s) grated dark chocolate

Directions

    Base

  • Put 1 cup(s) cashews, 1 cup(s) almonds and 1 cup(s) pecans in a food processor=

  • Empty the food processor, and blend dates together with water

  • In a bowl, mix together the nuts and dates

  • Line the base of a round cake tray with the nut-dates mix

  • Slice 1 banana on top of the base.

  • Cream

  • Open cans of coconut milk and scoop the coconut cream into a bowl. Discard(or drink) the cocounut water that is let at the bottom of the cans.

  • Mix the coconut cream, sweetener,vanilla extract, salt, instant coffee/cappucino powder, almond butter, 3 mashed bananas using a hand mixer.

  • Pour the cream mixture over the base.

  • Topping

  • Sprinkle with the remaining pecans, grated dark and 1 sliced banana.

  • Refrigerate for at least 3 hours to let the pie set.

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