Banoffee Pie

HELLO DIVINE DESSERT!
For those of you who could not make it this weekend, we want to share a slice of the retreat with you 😉
This recipe has been nutrified from a traditional English dessert, Banoffee [Banana & Toffee] Pie! It is a HUGE crowd pleaser and will impress your guests. It also makes a great birthday cake or a gift to bring to a friends house!!

 1 ½ cups Hazelnuts [or nut choice]
 8 Medjool Dates [remove the pits]
 2 tbsp ground Flaxseed
 1 tsp Vanilla Extract
 1 tsp Chai Spice Mix [or Ceylon Cinnamon]
Toffee Layer
 1 cup Medjool Dates [remove the pits; about 12 large dates]
 ¾ cup Water
Banana Cream Layer
 2 ripe Bananas [freckled]
 ½ block Firm Tofu
 4 Medjool Dates [remove pits]
Garnish
 2 ripe Bananas
 2 tsp Coconut Flakes
 Small piece of 100% Cocoa Mass Chocolate [use a vegetable peeler to create shavings; you can use cacao nibs too]]
 Small handful of Rose Petals [optional, but really makes the color pop]!
1

Preheat oven to 325F.

2

Add the Toffee Layer ingredients in a bowl and let the dates soak in the water to soften them.

3

Place hazelnuts in a food processor and process on high until they are are a flour like consistency. Add the dates, flax, vanilla, and chai spice mix. Process on high until the mixture becomes a thick dough and the dates have broken down. You may have to scrape down the sides of the processor if the ingredients get stuck.

4

Place the dough mixture in a pie tin and press until it evenly covers the pan to form the crust.
Bake the crust in the oven for 10 minutes. Remove and let cool.

5

Add Toffee Layer [dates that have been soaking] to a blender and blend on high until smooth. Add Toffee Layer to the crust and spread evenly for the first layer.

6

Blend Banana Cream Layer ingredients in the blender on high until smooth. Add Banana Cream to the pie tin for the second layer.

7

Start layering the banana in the middle and work your way out to create a spiral! Add the other garnishes on top.

8

Refrigerate for 2 hours to let the filling firm up. Let serve cold or frozen!

 

Ingredients

 1 ½ cups Hazelnuts [or nut choice]
 8 Medjool Dates [remove the pits]
 2 tbsp ground Flaxseed
 1 tsp Vanilla Extract
 1 tsp Chai Spice Mix [or Ceylon Cinnamon]
Toffee Layer
 1 cup Medjool Dates [remove the pits; about 12 large dates]
 ¾ cup Water
Banana Cream Layer
 2 ripe Bananas [freckled]
 ½ block Firm Tofu
 4 Medjool Dates [remove pits]
Garnish
 2 ripe Bananas
 2 tsp Coconut Flakes
 Small piece of 100% Cocoa Mass Chocolate [use a vegetable peeler to create shavings; you can use cacao nibs too]]
 Small handful of Rose Petals [optional, but really makes the color pop]!

Directions

1

Preheat oven to 325F.

2

Add the Toffee Layer ingredients in a bowl and let the dates soak in the water to soften them.

3

Place hazelnuts in a food processor and process on high until they are are a flour like consistency. Add the dates, flax, vanilla, and chai spice mix. Process on high until the mixture becomes a thick dough and the dates have broken down. You may have to scrape down the sides of the processor if the ingredients get stuck.

4

Place the dough mixture in a pie tin and press until it evenly covers the pan to form the crust.
Bake the crust in the oven for 10 minutes. Remove and let cool.

5

Add Toffee Layer [dates that have been soaking] to a blender and blend on high until smooth. Add Toffee Layer to the crust and spread evenly for the first layer.

6

Blend Banana Cream Layer ingredients in the blender on high until smooth. Add Banana Cream to the pie tin for the second layer.

7

Start layering the banana in the middle and work your way out to create a spiral! Add the other garnishes on top.

8

Refrigerate for 2 hours to let the filling firm up. Let serve cold or frozen!

Banoffee Pie
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