I’m totally not a fan of pie, unless it’s banoffee. If it’s raw banoffee pie, give me ALL THE PIE!
I’ve made a raw, whole foods version of one of my favourite desserts and it’s worth soaking cashews for!
HER NOURISHED COOKING TIPS AND TRICKS
- For this recipe you want to soak your cashews for at least 4 hours (ideally overnight). Simply place the measured cashews into a bowl, top with filtered room temperature water and allow to soak. This makes the cashews easier to blend and therefore the filling more creamy.
- You will need a high powered blender or food processor for this recipe. I used a Thermomix, but I have also made this using a stick blender (best results). Any high powered blender will work fine.
- The almonds can be substituted for hazelnuts or macadamia nuts.
- I do not recommend substituting the cashews within this recipe
- Rice malt syrup and pure maple syrup can be interchanged (i.e. you can use one for both the base and the filling). I recommend using pure maple syrup for the caramel filling.
- If you don’t have coconut milk you can substitute for nut milk.
- Once made, this raw banoffee pie is best stored in the freezer and then allowed to sit at room temperature or in a fridge for 10 minutes before serving. It will not hold at room temperature for longer than 30 minutes.
- This raw banoffee pie will store in the freezer for 2-3 months (don’t worry, it won’t last long enough for you to have to worry about this).
This recipe is NOT nut free and can not be made nut free due to cashews being the main ingredient for the filling. If you are after nut free sweets we have plenty to choose from (just type nut free into our search bar to find them).
This recipe is DAIRY FREE.
This recipe is GLUTEN FREE.
This recipe is suitable for VEGAN and VEGETARIAN lifestyles.
This recipe is free from refined sugar. Please ensure you choose PURE maple syrup and not maple-flavoured syrup.
This recipe is high in (good quality) FAT, therefore as a nutrition coach I encourage you to take notice of your portion sizes. I prefer to make this recipe using mini cupcake moulds so that each piece is portioned perfectly and I am less likely to overindulge. If you are worried that you might eat more than intended, I encourage you to pre-slice the raw banoffee pie and store in serving sizes in the freezer.
This recipe is made using WHOLE FOODS and without the use of artificial additives such as preservatives, colours or flavours.
- ½ cup almonds
- 1 tbsp rice malt syrup
- CREAM FILLING
- 1 cup cashews, soaked overnight
- 2 tbsp pure maple syrup
- 1 ripe banana
- 2 tbsp coconut milk
- CARAMEL FILLING
- 4 tbsp tahini
- 2 tbsp pure maple syrup
- Optional: cacao nibs to decorate
- Prepare at least 18 mini cupcake moulds or a medium shallow baking dish (if using a baking dish I suggest using baking paper).
- To make the base, add the almonds and rice malt syrup to a blender and blend until the almonds are crushed and stick together when pressed. Spoon the base mixture into the mini cupcake moulds or baking dish and press flat with a wet spoon or clean fingers.
- Rinse the blender and add the cashews, maple syrup, banana and coconut milk. Blend on a high speed until smooth and creamy (approximately 1-2 minutes). You may need to stop your blender and scrape down the sides as you go.
- Spoon the cream filling on top of the base/s and set aside.
- In a small bowl, add the tahini and maple syrup and whisk together until smooth. Adjust the sweetness by adding more or less maple syrup.
- Spoon the caramel on top of the cream filling and using a knife, gently 'swirl' the cream and caramel filling together.
- Optional: sprinkle with cacao nibs
- Place the cupcake moulds/baking tray into the freezer and allow to set for at least 4 hours (overnight is ideal).
- Once frozen, remove from moulds and/or slice and store in a freezer safe container in the freezer.
- To serve, allow to sit at room temperature for 10 minutes.
As with most of my recipes, these are both HUSBAND APPROVED and TODDLER APPROVED (both difficult categories to pass!).
For more SUPER easy, family-friendly meals made using easy-to-find ingredients you’ll LOVE my recipe book NOURISHED IN 30! Nourished in 30 is available NOW in printed and ebook format. It’s a must-have for busy mums with every recipe kitchen-to-table in 30 minutes or less.
Learn more about Nourished in 30 and my meal time success programs for kids HERE.
Krissy Ropiha is a Certified Nutrition and Health Coach specialising in early childhood nutrition and a Psychology graduate (BScPsycHons). She is passionate about supporting, inspiring and empowering busy mums to take back control of their family’s health, get nourishing meals on the table in less than 30 minutes and achieve happy and successful family meal times.
Strive for nourishment, not perfection.