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Green Delights

Ter | 03.01.17

Banoffee Pie

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 I've been wanting to try out a banoffee pie for ages! The original version of this british pie is made with condensed milk, bananas and whipped cream...Luckily I found the perfect recipe to veganize this ingredients and to make it healthier! The recipe is from the book My New Roots by Sarah Britton and its absolutely irresistable! This being said, let's go make a crunchy crust with oats and almonds, a gooey date caramel layer, coconut whip and my favourite...caramelized bananas!

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Crust:

1/2 cup almonds (78 g)

2 cups rolled oats (200 g)

1/2 tsp cinnamon

1/4 tsp salt

1/4 cup coconut oil (melted) (60 ml)

2 tbsp maple syrup (or agave) (30 ml) 

1 1/2 tbsp water (23 ml)

 

Date caramel:

1 1/2 cups of dates (340g)

3 tbsp peanut butter (45 ml)

1 tbsp lemon juice (5 ml)

1/2 tsp vanilla extract (optional)

1 pinch of salt

 

Toppings:

2 medium bananas 

2 cans of full-fat coconut milk (chilled overnight)

1 piece of dark chocolate (12g)

Optional: + 2 caramelized bananas (with 1 tsp of butter and 1 tsp brown sugar)

 

Place the cans of coconut milk in the fridge overnight (or at least 12 hours) to allow the cream to solidify - It doesn't work with light coconut milk.

 

Crust: Preheat the oven to 190ºC. In a food processor coarsely chop the almonds. Then add the oats, cinnamon and salt and pulse until all the dry ingredients are combined. Add the melted coconut oil, maple syrup and water and process a few more times. If the mixture is still too dry add 1 or 2 extra tablespoons of water.

Spread this mixture into a tart pan with removable base (or into a regular tart pan greased with coconut oil and with a circle of parchment papper in the bottom). Use your hands to evenly spread the crust on the bottom and on the sides of the pan. With a fork poke the crust a few times. Bake it in the oven for about 14 minutes. Then remove from the crust from the pan and allow it to cool down for 10-15 minutes, while you prepare the filling.

 

Date caramel: Soak your pitted dates in warm water for 10-15 minutes. After this time, drain them and reserve the water. Add to the food processor the dates, peanut butter, lemon juice, vanilla and salt and pulse everything until you get a thick paste. If it's too thick, add some of the water reserved from soaking the dates to thin it out (I used 1/4 cup of water).

 

Coconut cream: Remove the coconut milk cans from the fridge (don't shake them)! If they are properly chilled, the coconut cream should be on the surface and all the liquid on the bottom of the can. With a spoon remove the thick cream to a bowl and discard the liquid. Using a electric hand mixer whip the cream until it becomes similar to regular whipped cream ( about 2 minutes).

 

Spread on top of the baked crust the date caramel layer. Chop 2 bananas into slices and place them on top of the caramel. On top of the bananas spread the coconut cream. Lastly, add some grated dark chocolate.

 

Optional topping (caramelized bananas): Chop two extra bananas (this time I choped the bananas lengthwise). Heat a pan on high heat with a teaspoon of margerine or butter. Then add the banana slices and sprinkle some brown sugar on top. Allow them to get golden brown on both sides. Remove from heat and let the bananas cool down for about 10 minutes before adding them to the pie.

 

Enjoy!