I actually kind off failed this one because my mixer broke… but the taste of the pie was still good! It just ended up being some bigger chunks in the bottom than it should have been. So next time I will make it with a new better mixer/food processor.
Raw Banana Toffee Pie
- 80 g cashew nuts
- 80 g almonds
- 4 tablespoons hemp seeds Superfood365 from Gooddays
- 350 g pitted dates
- 1.5 dl coconut water
- 1 teaspoon vanilla powder
- 1 tablespoon agave syrup
- 4 bananas
- 1 tablespoon juice from a fresh lemon
- 2 cans (160g each) cold coconut cream (or the thick layer of a jar with coconut milk)
- sea salt
-> Start the night before (or at least 2 hours ahead) and put the nuts in cold water in two separate bowl or glasses to make them soft. Then pour out the water, rinse them under cold water and let all water drip off.
Start with mixing the nuts, the hemp seeds, about 110 g of the pitted dates and some sea salt. When it becomes a dough, press it out in a pie form (which you can take off the edges from), if should come up a little bit on the sides.
Then mix rest of the pitted dates together with the coconut water, vanilla powder, a little sea salt to a thick pure. Slice the bananas and turn them in the juice from the lemon. Put one layer of sliced banana on the first layer of the pie. Then pour over the date-dough.
Take the thick layer of the coconut cream/milk and some of the liquid that comes with together with the agave syrup to a cream. Put on top of the date-dough and make a smooth top layer and decorate with the rest of the banana slices and some hemp seeds and a little syrup or chopped nuts if you’d like. Put in the fridge for an hour and take out the pie a few minutes before serving it.
This pie is 100% free from gluten, diary, added sugar and is vegan and rawfood. All good ingredients!