Banoffee Pie

Ingredients:

Base:

• 12-13 Medjool dates, stone out
• 120 gr // 1 cup of raw nuts (I used almonds and pecans)
• 95 gr // 1 cup dried grated coconut (unsweetened)
• 1 1/2 tsp cinnamon
• 1 1/2 tsp natural vanilla extract (no essence)
• 1/4 tsp gingerbread spice
• good pinch of salt

Date caramel layer:

• 260 gr // about 16 Medjool dates (stone out)
• 2 tsp natural vanilla extract
• 2 tsp lemon juice
• 1 tblsp almond butter
• 1 tblsp coconut oil, melted
• pinch of salt

Top layers:

• 3-4 bananas
• 1 can of coconut milk (without stabilizing E-numbers or it won't work) or coconut yogurt
• 2 pieces of dark chocolate, cut into small chunks or a hand of  cacao nibs

Method:

Base:

1. Soak the dates in (warm) water for 30-60 minutes until soft, this makes it easier to blend them. Also, pop the coconut milk cans in the fridge so that the cream will separate from the water.

2. Drain the dates and blend together using a food processor with the nuts, grated coconut, cinnamon and gingerbread spice, vanilla and salt until you have a smooth dough-like consistency that is a little sticky.

3. Press the base dough in a grease proof paper lined pie tray, don't forget to make an edge.

4. Pop the baking tray in the fridge or freezer to firm up.

Date caramel:

5. Again, soak the dates in (warm) water for 30-60 minutes until soft.

6. Drain and blend the dates with vanilla, lemon juice, almond butter, salt and melted coconut oil until you have a creamy and smooth consistency.

7. Pop the date caramel on top of the nut base and spread it out evenly.

Top layers:

8. Cut the banana's in beautiful slices, squeeze some lemon juice on top of them and make sure each banana chunk is covered in lemon juice (this will prevent them from turning brown).

9. Spread the coconut yogurt on top of the pie or take the cans of coconut milk out of the fridge, open them and scoop out the solid part of coconut cream.

10. If you want you can stir some more lemon juice or vanilla through the coconut cream.

11. Spread the coconut cream on top of the banana layer.

12. Top with the chocolate shavings.

-> Store the pie in the fridge up until 3-4 days, it looks best when it's fresh and starts looking a little less good after 1-2 days though it is still delicious.

*If you want beautiful coconut cream you need to buy a can of coconut milk without any stabilizing E-numbers, these E-numbers keep the cream and water together which you don't want (check the ingredients). If you pop the can in the fridge for a few hours, the liquid water part will separate from the creamy coconut part so that you can scoop out the coconut cream.