Plant-Based Banoffee Pie

I'm always thinking of ways to create delicious but healthy whole food, plant-based versions of yummy things share with loved ones. I created this recipe with two ingredients in mind, bananas and walnuts, as a special Mother's Day pie for my Mum. I didn't want the cream to be overly heavy or the finished pie to be too sweet. This recipe is the perfect balance, is packed with omega 3's and totally yummy.

INGREDIENTS

Crust

• 2 cups raw walnuts

• ½ cup medjool dates, pitted

• 2 tbsp flaxseeds, ground

• pinch of salt

Raw caramel toffee

• 1/2 cup medjool dates, pitted

• 3 tablespoons tahini

• 1 ripe banana

• 1 tsp pure vanilla extract

Vanilla cream

• 300g silken tofu

• ½ cup cashews

• 2 tbsp maple syrup

• 1 tsp pure vanilla extract

Garnishes

• 3 ripe bananas, chopped randomly

• 1 tbsp cacao nibs

METHOD

Crust

1. Process the walnuts, dates, ground flaxseeds and salt in a food processor until it resembles a fine crumb and sticks together when pressed.

2. Pour mixture into the pie tin, pressing the mixture down and up the sides. You may need to wet your fingers so it doesn’t stick.

Raw caramel toffee

1. Into a high speed blender place the dates, tahini, banana and vanilla. Blend until very smooth. Taste and add a touch more sweetness if you like.

2. Scoop the toffee mixture out of the blender into the tart crust. Freeze for 2 to 3 hours, or overnight, to set.

Vanilla cream

1. Place tofu, cashews, maple syrup and vanilla in a blender and process until very creamy.

2. Store in the fridge to chill until ready to assemble the pie.

To assemble the pie

1. Remove the pie from the freezer.

2. Dollop vanilla cream onto the toffee layer, leaving some room at the edges so that the toffee is still visible.

3. Place the chopped banana on top of the cream (do this just before serving as they tend to brown when exposed to the air) and sprinkle with cacao nibs.

Enjoy!