GF : DF : SF : VG
Serves 10-12
Just recently I joined Team Banoffee Pie. It’s a serious team and an epic game and I soon discovered (my healthly) Banoffee Pie makes for a convincing win because it kicks some serious goals on so many levels. Obviously there’s taste. Hands down point, shoot, score! But, how great is it when you create something delicious (and sweet…) and it supercharges the nutrient stats in your day instead of withdrawing points? Come join the team if you haven’t already!
Base:
2/3 cup almonds
2/3 cup pecans
6 medjool dates, pitted
4 tablespoons coconut oil
Pinch of salt
Caramel Toffee:
1 cup medjool dates, pitted
3 tablespoons almond butter
1/2 teaspoon vanilla extract
Pinch of salt
Filling:
2 cans coconut cream, placed in fridge overnight to separate
2 bananas, sliced into rounds
Caramel toffee
Dark chocolate, roughly chopped (optional)
Method:
To make the base combine all the ingredients in a food processor and blitz until combined into a rough dough consistency. Press into tart tin and place in freezer to set for 30 minutes. It’s important this tart base is frozen well.
To make the caramel toffee place the medjool dates in a bowl and cover with boiling water for 5 minutes. Drain and transfer to a food processor or blender with the other toffee ingredients. Blend to create a ‘caramel’ and set aside.
Bring coconut cream out of the fridge, and scoop the cream (fats) from the top of the can ensuring you do not scoop out any water (you can save this and pop into a smoothie later), transfer to a large bowl and whisk well until slightly fluffy. To assemble the tart remove base from freezer and begin by spreading an even layer of caramel toffee across the base. Place energy rich, delicious banana slices around the edge of the tart then spread the coconut cream over, smoothing it out with a spoon. Sprinkle chocolate chards on top and serve immediately or pop back in the fridge or freezer until ready to eat.
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