Raw Banoffee Pie Recipe


4 ripe bananas

500ml raw cream

25g flaked raw almonds

1 tablespoon raw cacao powder

25g raw butter

40ml raw almond milk

100g raw pecans

150g oatmeal

25g raw cane sugar

100g raw butter

1/4 teaspoon salt

8 tablespoons raw cane sugar

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

3 teaspoons cinnamon

40ml raw almond milk


For the base, melt the butter and combine with the milk. Blitz the pecans and oatmeal in a food processor for 10 seconds then combine in a bowl with the butter, milk and sugar.


2. Press the mixture into the base and sides of the tart tin. Freeze for 2 hours.


3. For the filling, thinly slice the bananas. Whip the cream until it forms very soft peaks.


4. Combine the ingredients for the sauce and heat to 35.C so the butter melts. Give everything a good mix then begin layering the dessert.


5. Remove the tin from the freezer. First drizzle a couple of tablespoons of sauce onto the base. Add a layer of banana slices, add a layer of whipped raw cream, then add another

layer of banana slices and the flaked almonds. Drizzle over the rest of the sauce. Dust with cacao.


This is an edited recipe extract from Raw Is More by Eccie and Gini Newton, published by Kyle Books and available in stores now, RRP $35.



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