Raw Vegan Banoffee Pie

* In the photos, I made a mini pie since I didn't want to make a load and then it go to waste since, you know, there's only me in the house to eat it, but the recipe below makes a much larger pie.

Raw Vegan Banoffee Pie

Serves: 8

Ingredients

For the Crust

• 80g oat flour

• 25g buckwheat flour

• 40ml maple syrup

• 30g melted coconut oil

• 1g cinnamon powder

For the Chocolate Bottom

• 56g coconut oil, melted

• 30g cacao powder

• 15ml or more to taste ( the caramel is quite sweet so even if it tastes bitter, it will get balanced out )

• 1 tsp vanilla

For the Caramel

• 27g dates

• 4ml almond milk

• 1/2 tsp nut/seed butter

• 1/2 tsp vanilla

• pinch salt

• sliced banana

• sprinkle cinnamon

• chilled can coconut cream, whipped*

* I tend to stay away from coconut cream as I really don't like the taste but when I went to this vegan cafe, I tried a dessert with coconut cream and absolutely loved it. So I asked which brand they used and ordered 5 loads of it as soon as I got home! Click here to see which one I used.

Method

- Preheat the oven to 180 degrees c, fan. Line a circular tray.

- Combine all the ingredients together for the base in a medium-sized bowl until a dough forms. If it's slightly sticky you may just need to coat it in a light coating of buckwheat flour.

- Flour a surface and plonk the dough on top. Roll the dough out until about 1/2mm thick. Carefully lift the rolled-out dough over the pan ( it breaks easily so I used two spatulas to scoop it up and lift it over ) and drop it over the pan- it will naturally fill it.

- Even it out with your fingers and take away/add dough where it's needed and press gently to smooth the dough on the bottom and around the sides.

- Pop the base in the oven and cook for about 20 minutes or until golden around the edges and lightly coloured all over.

- Meanwhile, make the caramel sauce by blending the dates until a smooth paste is formed ( don't worry if it's not 100% smooth, it will get smoother ).

- Add in the rest of the ingredients to the blender and blitz until smooth. Set aside.

- In another bowl, whip the coconut cream with an electric whisk until light and fluffy. Leave it as it is or to make the pie prettier, scoop the cream into a piping bag.

- Then mix all the ingredients for the chocolate bottom in a bowl and whisk until smooth. Set aside.

Tip- Even just the base, roll and cut into cookie shapes then dipped/coated in the chocolate bottom makes a great and healthy snack!

- Once the base is ready, remove it from the oven to allow it to cool.

- Pour the chocolate over until it covers the bottom of the crust in an even, thick-ish layer. Allow it to chill in the fridge until hardened.

- Spread over the date caramel then finish with banana slices, a sprinkle of cinnamon and a pipe ( or massive dollop ) of coconut cream.