I find it crazy (and exciting) when foods we’ve eaten for years that we know are bad for us, can be recreated with natural whole foods and they taste just as good.
Last year I attended a raw food workshop and learned that a lot of the foods we see and use every day can be transformed into something delicious! A tin of coconut milk for example can be used to make cream & there is no flavour or texture lost, it really makes a great alternative. I don’t know about you but I find this fascinating!
I reckon you could trick anyone with this Banoffee & have them believe that the ingredients have not been substituted to make it completely raw, dairy free, sugar free, gluten free etc etc It really is mind blowing!!
- 2 cups Cashews
- 2 cup Almonds
- 1 cup Pitted Dates
- Teaspoon of Organic Vanilla Extract
- 1/4 cup Dessicated Coconut
- 1/4 cup Melted Coconut oil
- a pinch of Himalayan Salt
- 1 and a half cups Pitted Dates (Soaked in water for around an hour)
- 1 cup Coconut Water/coconut/almond milk-*See number 3 in instructions
- 1 Tablespoon Organic Vanilla Extract
- pinch of salt (optional)
- Whipped Coconut Cream
- 3 Large Bananas
- 1/2 Teaspoon Vanilla
- 1/4 Cup Raw Maple Syrup
- Raw Cacao Powder
- Cacao Nibs
1. For the base– Add the nuts first to a food processor and process until you get a flour-like consistency, then add the dates and blend until the mix starts to stick together, add the rest of the ingredients and the mix should now be a sticky consistency and easy to press into a dish/tin. If using a glass dish put a layer of baking paper down first or if you have a springform tin press the mix into the tin and place in the fridge to set while you make the caramel.
2. The caramel is very simple- Just add all the ingredients in the food processor and blend until it turns into a caramel. Add the coconut water last and pour this in as the processor is running. Spread the caramel over the base and place in the fridge or freezer overnight.
3. To make the cream: I left 2 tins of coconut milk in the fridge the previous day, if you place them upside down the water gathers at the top & you can use this when making the caramel, the rest of the coconut will be solid and can be used for making the cream. Scoop the coconut out into a bowl and add the vanilla & maple syrup. Using an electric hand whisk keep whisking until it resembles cream, it will only take a few mins. Then slice 2 of the bananas and mix them into the cream.
4. Remove your base from the fridge/freezer and cover the top with the cream. With the remaining banana, slice and squeeze some lemon juice on the pieces (stops them going brown) and decorate the top, dust the top with cacao powder and cacao nibs.
Hope you enjoy 🙂