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. 🔪
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
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.
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.
Sprinkle with the remaining pecans, grated dark and 1 sliced banana.
Refrigerate for at least 3 hours to let the pie set.