Raw Banoffee Maca Pie with Coconut Cream

Ingredients

Pie Base:

• 1 cup cashews
• 1 cup desiccated coconut
• 1 tablespoon maca
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil
• 1 tablespoon water
• pinch of salt

Pie Filling:

• 3 ripe bananas, if large save 1/2 for garnish
• 1/2 cup coconut cream or full-fat coconut milk
• 1/2 cup dates
• 1/2 cup coconut oil
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon maca
• drop of maple extract (optional)
• hefty pinch of salt

Caramel Topping:

• 1/2 cup dates
• 1/2 cup water
• 2 tablespoons peanut butter, almond butter, or cashew butter
• 1 tablespoon maple syrup or drop of maple extract
• 1 teaspoon vanilla extract
• hefty pinch of salt

Coconut Cream:

• 1 can coconut milk, coconut cream only – skimmed off the top
• 1 teaspoon maple syrup, or more to taste
• 1 teaspoon vanilla extract

Instructions

Pie Base:

1. Add the cashews to a food processor and blend until a rough meal. Add the remaining ingredients and blend until fine, with some chunks remaining. Choose your tin, I used 9 mini bread loaf tins and a small oven dish, but alternatively, you could use a cake tin, large loaf tin, or tart tins. Press the base firmly into the tin and put it in the fridge.

Pie Filling:

1. Blend all the filling ingredients in a blender until silky smooth, you might need to help out a little with a spoon if you’re blender isn’t very powerful. Pour the filling over the pie base and put it into the freezer to set. 

Caramel Topping:

1. Meanwhile, in a clean blender add all the caramel ingredients and blend until entirely smooth and velvety. Now you can either spread the caramel over the pie or spoon the mixture into a piping bag a decorate the pie as you wish.

Coconut Cream:

1. Whisk together the coconut cream ingredients in a bowl dollop over the top of the pie, serve alongside it, or use a clean piping bag to continue decorating the pie.

Notes