Raw Banoffee Maca Pie with Coconut Cream

Raw Banoffee Maca Pie with Coconut Cream


This silky, raw Banoffee inspired Banana Cream Pie (adapted from the Hardihood’s Raw Cake cookbook) is rich in both nutritional value as well as taste! A simple cashew base, filled with a creamy banana maca pie filling, topped with a nutty caramel sauce and some coconut cream. What more do you want?

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

  • For extra indulgence drizzle some chocolate over the top, or sprinkle cacao nibs at the very end. 

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