Paleo Banoffee Pie

We all have those days when we're craving something to satisfy our sweet tooth but at times, we don't want to compromise our health in doing so. I embrace the Living Well Lifestyle which is heavily influenced by the Paleo diet and has attributed to my significant weight loss over the last year. But don't be fooled, Living Well doesn't mean depriving yourself of indulgent treats.

Today, I'm sharing with you my handcrafted recipe for a Paleo Banoffee Pie. Surprisingly enough, not all that long ago I thought banoffee was a combination of banana and coffee however it's actually a combination of banana and toffee.

As a variation, you can make a deconstrcuted version by layering each component in a glass and leaving it in the fridge for at least an hour before serving.


Paleo Banoffee Pie

INGREDIENTS

Crust
1 C macadamias
1 C raw almonds
1.5 C medjool dates
1 tbsp honey
1 tbsp coconut oil
1/4 tsp himalayan rock salt 

Caramel
2 tbsp water
1/4 C coconut sugar
1/2 C coconut cream
1/4 C sunflower seed butter or peanut butter

Filling & topping
3 x fair-trade bananas - sliced into rounds
2 tbsp cacao
2 tbsp coconut sugar

To serve, optional
1 can coconut cream - left in the fridge overnight 

LETS MAKE IT

Step one
Blend together the macadamias, raw almonds and dates in your food processor until a crumb has been formed. Add in honey, coconut oil and salt blending until well combined. 

Step two
In a tart/pie dish (I used this one) take your crust mixture and press evenly into the dish ensuring it is packed in tightly. You want the same thickness all round with at least 1/2 cm depth to prevent the crust breaking or cracking. Place this in the freezer while you prepare your filling. 

Step three
In a small saucepan, take your coconut sugar and water over a low heat and stir using a silicon spatula until the sugar has dissolved. Allow this to simmer for 2 minutes, stirring constantly. Add in coconut cream and stir combining with the sugar. Once this coconut cream and sugar are well combined, add in sunflower butter (nut butter if using). Whisk this gently allowing the caramel to thicken. Once the caramel has reached desired thickness, remove from stove and set aside to cool for at least 10 minutes.

Step four
Take the crust from the freezer and layer 1/2 of the sliced banana. Pour caramel over the bananas. The mixture should almost reach the edge of the crust. Take remaining banana slices and line the surface of the caramel. Dust with coconut sugar and cacao powder and return to the freezer. 

Step five
Allow the pie to set in the freezer at least one hour before serving. Optionally serve with a dollop of whipped coconut cream. This can be achieved by leaving the can of coconut cream in the fridge overnight and using the fat solids from the top. I would recommend Kara or Fia Fia to best achieve this result.       

 


#ARIEATS

Here are a few of my favourites remade by my followers. Remember to #arieats if you try out my recipes - I'd love to see it and you may just see your photo featured here!