This raw Banoffee Pie is a delicious treat that everyone will want to try. Added bonus - it's vegan, full of fibre and nutrients, and has no added sugar! It's the perfect healthy dessert to take to your next family or friends gathering.
Add the pitted dates into a bowl and pour boiling water over top. Let sit for 5 to 10 minutes, or longer if your dates are firm.
Drain the dates and add them to a food processor along with the cashew butter, Lakanto Baking Blend, maple syrup, tahini, lemon juice, salt, and vanilla bean extract. Process until smooth, stopping to scrape the bowl as needed.
Set aside.
Pie Base
Add all ingredients into a food processor and pulse until combined. Press into a pie tin.
Filling
Open the chilled cans of coconut milk and carefully scoop off the white cream from the top of the can, discarding the water. Add the coconut cream into a medium bowl. With electric beaters, beat the cream until smooth and fluffy.
On the base of the pie crust gently spread all of the caramel toffee using the back of a lightly wet spoon—until the base is covered. Slice all of the bananas. Place half of the banana slices on top of the caramel, pressing down lightly to adhere.
Spread all of the whipped coconut cream on top of the banana slices in an even layer. Now place the remaining banana slices on top of the pie in a circular pattern, overlapping and stacking them to create height. Garnish with cacao nibs and serve immediately.
Pour extra Lakanto Maple Syrup on if desired.
Tips & Hints:
Leftovers will keep in the fridge in a sealed container for up to 3 to 5 days.
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