Chocolate Cream Banoffee PieFor the Oat crumbs: 1 ½ cup Oat 3tbsp coconut sugar ¼ ts
Chocolate Cream Banoffee Pie For the Oat crumbs: 1 ½ cup Oat 3tbsp coconut sugar ¼ tsp salt 5tbsp Coconut oil 1. Preheat oven to 180c 2. Place oats in food processor/ blender, pulse a few times. You want the oats to be coarsely chopped instead of oat flour (fine oat powder) 3. Place coconut oil into a sauce pan, melt coconut oil 4. Whisk together chopped oats, coconut sugar and salt in a mixing bowl 5. Pour melted coconut oil into oat mixture, mix well 6. Spread mixture onto a baking tray, bake at 180c for about 10-15 minutes until golden brown 7. Remove from oven and allow to crumbs to cool completely For the “Toffee” layer: 48 dates, soaked overnight 8tbsp Homemade Almond Butter (recipe here) 4 tbsp water from soaking dates Ripe banana (for later use) 1. Place all ingredients into food processor/ blender, blend until really smooth For the Cream: 2 can Full fat coconut milk, place in fridge overnight 2tbsp coconut sugar 3tbsp cocoa powder 1. Place the 2 cans of coconut milk into fridge the night before 2. When you make the cream, remove the 2 cans from the fridge, BE CAREFUL THAT YOU DON’T SHAKE IT. Quickly flip the cans, so that the bottom side is now the topside. Open the can pour out the water, and you will see the coconut cream on the bottom. 3. Scoop the cream out, place into a mixing bowl 4. With a hand mixer, mixer coconut cream with coconut sugar and cocoa powder, until creamy To assemble: 1. Place oat crumbs in the bottom of the cup 2. Spread enough “toffee” to cover the crumbs 3. Place sliced banana on top of toffee 4. Spoon cream on top of banana 5. Garnish with shaved dairy free chocolate -- source link
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