July 24, 2014 | Makes 1 Pie
For the Crust:
- 2 Cups of Ground Almonds (240g)
- 1/2 Cup of Melted Coconut Oil (125ml)
- 2 Tablespoons of Honey/Maple Syrup
For the Caramel:
- 1 Can of Coconut Milk, Refrigerated Overnight
- 1 Tablespoon of Coconut Oil
- 1 & 1/2 Cups of Coconut Sugar (225g)
- 60ml of Water
- 4 Bananas
- 2 Cans of Coconut Milk, Refrigerated Overnight
Banoffee is my ultimate, favourite, desert island dessert. I could never settle for a mediocre version so this has taken me ages to perfect, thankfully it was a labour of love. It was actually one of the first recipes I ever posted, but I’ve completely revamped and improved it and I’m finally happy with it. So here is my healthy banoffee in all its sticky glory..
Start by making the caramel- this is the tedious bit!
Scoop the coconut cream from the top of the cold can of coconut milk, don’t use any of the coconut water. Add 1 cup to a pot on medium heat with the coconut oil. Let it all melt and come to a boil, then pour it into a bowl and set aside.
Add the water and coconut sugar to the pot and cook on medium heat, stirring gently until all of the sugar is dissolved.
Carefully stir in the coconut mixture and allow it to bubble into a rolling boil (adjust heat if needed). Let it bubble and simmer, stirring frequently, for 8-10 minutes until nice and thick!
While that’s simmering away, combine all of the crust ingredients.
Press the crust into your pie dish or pan. I used a springform pan so that I could photograph the layers but use a pretty pie dish. Bake at 180’C for about 12 minutes until nice and golden and then set aside to cool.
When the caramel is done, take it off the heat and let it cool a bit.
When everything is cool, pour your caramel out over the crust.
Slice your bananas and lay them out over the caramel. You can do single, double or triple layers of bananas!
Take the two remaining cans of coconut milk out of the fridge and scoop the cream from the tops, again don’t use any of the coconut water! Whip the coconut cream for a few seconds so it’s nice and airy and then smother the bananas in it. I sprinkled a few dark chocolate shavings on to. Serve and enjoy!
This recipe is Gluten Free, Dairy Free, Vegan & Paleo.