Sinless Banoffee Pie

This very tasty and delicious recipe comes from the book ” Natural Born Feeder” by Roz Purcell. It really is simple to make and taste so good. I found that it was actually quite refreshing after dinner and not as heavy on the tummy as regular banoffee pie (which I love)

This recipe is full of dates and from a pregnancy point of view, some research suggests that eating 6 dates a day from 36 weeks of pregnancy (4 weeks before due date) can help to shorten the length of the first stage of labour.

What you will need: 

  • A blender/ food processor, I would recommend a strong blender for this, especially the base layer.
  • Individual serving bowls/glasses x 6 or 8 (I used a pie dish and honestly it didn’t really work out too well, as the base of the mixture was quite hard to break through, we live and learn)

Ingredients:

Base layer:

  • 250g raw almonds, walnuts, or peacans, plus extra for dusting (I used a mixture of nuts and had some hazelnuts too)
  • 250g medjool dates, pitted
  • 2 tbsp cacao nibs (optional) I didn’t have these but I did add in some good quality dark chocolate.
  • pinch of sea salt

Caramel layer:

  • 250g medjool dates, pitted
  • 125ml coconut water
  • 1 tbsp nut butter
  • 2 tsp vanilla essence
  • pinch of sea salt

Top layer / banana mousse:

  • 60g light tahini
  • 3 ripe bananas
  • 2 tbsp coconut oil or butter
  • 2 tbsp coconut water
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp vanilla essence

 

Method:

Step 1 – The base layer. Put all the ingredients for the base layer into the food processor and blend until the mixture starts to stick together. This took a good few minutes for me, may 5 – 10 minutes. Spoon out into the individual serving bowls and lightly press down. place into the fridge. 

Step 2 – The caramel layer. Place all the ingredients for the caramel layer into the food processor and blend until a smooth, thick caramel form with no pieces of the dates visible. spoon the caramel on top of the base layer and return to the fridge.

Step 3 – The top layer. Place all the ingredients into the food processor and blend until creamy. Spoon the mousse on top of the caramel layer. Scatter over some chopped nuts and its done.

I stored ours in the fridge and would recommend taking it out for a few minutes before serving. Ours lasted for 2 days in the fridge and still tasted good. It was really good with a nice cup of tea too. Perfect dessert and the perfect treat. Enjoy!

 

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