Aside from the occasional snickerdoodle cashew milk ice cream indulgence (a dairy free cinnamon delight loaded with chunks of gluten-free snickerdoodle cookie dough- sold?), most of my nights end curled up on the couch with a heaping bowl of fumblingly sliced frozen banana – no time for fanciness. Dessert after all, these overtly ripe little chunks wouldn’t be complete without being sopped in almond milk, doused in granola, and adorned with a heap of crunchy almond butter – just what every belly needs! Though Andrew jokes that my bedraggled bowl is more of a glorified breakfast than any self respecting sweet tooth treat, it wasn’t until we were in London this past month that he really came to understand the hermetical powers possessed by the speckled banana. Having nearly forced him to split a banana toffee pie at London’s Wild Food Cafe, reluctance quickly faded as he dug in with a gusto usually withheld for birthday presents and christmas morning – that HOLY MOLY moment. Despite our wide eyes and standing ovations, Wild Food Cafe help their lips sealed on their secret banoffee pie recipe, however with a little bit of fiddling, I’m happy to say I’ve cracked the code on this raw food treat. Not only convincing Andrew of the true validity of the banana as a so much more than a post workout potassium boost or cereal bowl afterthought, and perhaps putting my slapdash (though satisfying) banana bowl to shame, for all you banana lovers (or theoretical doubters, but soon to be lovers) I’ve created pie perfection, that is, dare I say, nourishing.
Raw Banoffee Pie [makes 8 slices]
12 dates, pitted
4 tablespoons chia seeds
1 ¼ cups full fat coconut milk, divided
1 cup almond flour
½ cup unsweetened shredded coconut
½ teaspoon sea salt
5 very ripe (speckled) bananas, peeled
½ cup coconut oil
½ cup pure maple syrup
2 teaspoons pure vanilla extract
In a small bowl, cover pitted dates with water and allow to soak for a minimum of 15 minutes, or until soft. Thoroughly drain.
Meanwhile, in another small bowl gently whisk together chia seeds and ½ cup coconut milk. Set aside for 15 minutes, or until chia forms a gel like consistency.
In a food processor fitted with an S-blade, pulse soaked dates, almond flour, shredded coconut, and sea salt until the mixture holds together. Transfer to a parchment lined pie pan and smooth out to evenly distribute. (I cut the parchment paper into a circle the size of the bottom of the pie pan to ensure the pie was smooth!). Rinse food processor.
In the same (now clean) food processor fitted with an S-blade, pulse gelled chia, remaining coconut milk, banana, coconut oil, maple syrup, and vanilla until very smooth. Pour over crust, smooth out to evenly distribute. Place in freezer and allow to harden overnight.
To serve: remove from freezer about ½ hour before you plan to dig in to allow pie to defrost and soften slightly.