Banoffee pie

Banoffee pie

By
From
Kenko Kitchen
Serves
12
Prep
10 mins
Photographer
Elisa Watson

This recipe is for my sister, a huge lover of banoffee pie – and because she endlessly hassles me to make it for her! This is a much, much healthier version than the original (normally laden with dairy-fat cream and white sugars), and even more delectable. It’s easy to make and is a real dinner party winner.

Pie crust

Ingredients

Quantity Ingredient
65g pecans
155g almonds
165g buckwheat groats
180g desiccated coconut
20 medjool dates, pitted
2 tablespoons coconut oil
1/2 teaspoon salt
1/2 vanilla bean, seeds scraped

Filling

Quantity Ingredient
2 tablespoons agar agar
650g Coconut ‘dulce de leche’

Topping

Quantity Ingredient
2 bananas, sliced
125g Whipped coconut cream
50g dark chocolate

Method

  1. Place all the pie crust ingredients in a food processor and blitz. Once the mixture starts to come together, tip it into a greased 26.5 cm pie dish and press the mixture up the side and around the edges of the dish. Cover and place in the freezer for 2–3 hours.
  2. For the filling, in a bowl soak the agar agar with 60 ml water. Let it sit for 10 minutes. Once thickened, mix it into the coconut dulce until there are no lumps, then pour onto the pie crust base. Place in the refrigerator or freezer for 2–3 hours until set.
  3. Before serving, arrange the banana on top of the pie, smear over the whipped coconut cream and, using a vegetable peeler, shave the dark chocolate on top. Serve and enjoy!
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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