Monday, 21 July 2014

Deliciously Healthy Raw Banoffee Pies

The second I made these beautiful, mini Raw Banoffee Pies at the weekend, I knew I had to share them with you right away. You see, not only do they taste absolutely delicious and look incredibly pretty, but they're actually full of nutrients and natural, unprocessed ingredients.

As a meat lover, I could never follow the raw diet 100% of the time. However, I do think that, every once in a while, it pays to enjoy raw foods and treats if you can. They tend to be loaded with vitamins and minerals (which aren't killed by the cooking process) and seem to sit lighter on the tummy.

Raw Banoffee Pie

Anyway, these Banoffee Pies are made with a Paleo-friendly ground almond pastry base and topped with a smooth dairy-free mousse, formed with bananas, my favourite Hognuts banoffee almond butter (available here from Protein Pick and Mix) and dates. I like to serve mine with whipped coconut cream and salted date caramel, but add whatever takes your fancy!

Sam x


Raw Banoffee Pie recipe

(Creates 6 mini pies)
250g ground almonds
170g dates, pitted and chopped
2 tbsp Hognuts banoffee flavoured almond butter (or use normal)

For the filling:
4 ripe bananas
5 tbsp Hognuts banoffee flavour almond butter
5 Medjool dates
Pinch salt
150ml almond or coconut milk
1 tsp vanilla extract

1) To make the pastry, blitz together the ingredients in a high-powered processor until smooth. Knead together into a dough. If the mixture is too try, add a splash of milk. Too sticky, and add more ground almonds, or a touch of coconut flour.

2) Press the dough down into loose-bottomed mini tart tins, working it up the sides. Place in the fridge to set.

3) Make the filling by blending together the remaining ingredients, then pour over the hardened tart cases. Place in the freezer to set.

4) Once ready to serve, remove from the freezer and allow to thaw slightly, then top with chopped bananas and drizzled dark chocolate. Serve with coconut cream, or whatever takes your fancy!