Raw Banoffee Pie

• Vegetarian

• Produce

  • 2 Bananas, ripe
  • 3 1/4 cup Dates, pitted

• Canned Goods

  • 1 1/8 cup Young thai coconut meat

• Condiments

  • 1/2 tbsp Almond butter
  • 1 1/16 cup Date spread
  • 1 From the caramel sauce

• Baking & Spices

  • 1 tbsp Cacao or carob powder
  • 1 tsp Vanilla, powder

• Nuts & Seeds

  • 2/3 cup Walnuts

• Liquids

  • 1/2 cup Water
  • 2/3 cup Young thai coconut water

Found on shinewithnature.com

Ingredients

• 3¼ cup (400 g) dates, pitted
• ⅔ cup (100 g) walnuts
• 1 cup (220 g) date paste
• ½ tsp vanilla powder
• ½ tbsp almond butter
• 2-3 bananas (ripe!)
• 1⅛ cup (140 g) young Thai coconut meat
• ⅔ cup (90 ml) young Thai coconut water
• 3 tsp date paste
• ½ tsp vanilla powder
• leftovers from the caramel sauce
• cacao or carob powder (1-2 tbsp)
• water (about ½ cup)

Directions

• Mix walnuts in the food processor.
• Then separately mix dates.
• Add walnuts back into the processor and mix them together with dates.
• Spread the crust into a pie or cake model and push it down with your hands.
• Mix date paste, vanilla powder and almond butter together.
• Spread a tbsp or two onto the crust.
• (You will have about ½ cup of leftovers, which you will use for the chocolate sauce.)
• Cut the bananas into thin slices.
• Spread onto the caramel sauce.
• Make 3 layers of bananas and the sauce.
• Mix everything in a blender and spread on top of the pie.
• Mix the leftovers from the caramel sauce with a tbsp or two of carob or cacao powder, add a little bit of water, and garnish the pie.