Ingredients
Banoffee pie
Method
Banoffee pie
1.Place pecans in a small bowl; cover with cold water. Stand for 1 hour; drain.
2.Meanwhile, process biscuits, coconut oil, cacao and half the dates until fine crumbs form and mixture starts to clump. Press biscuit mixture over base and side of a 24cm fluted tart tin. Refrigerate until required.
3.Stir coconut sugar and the water in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until mixture reduces slightly.
4.Meanwhile, whisk cornflour and coconut cream in a small bowl. Gradually stir coconut cream mixture into sugar syrup until smooth; cook, stirring, for 10 minutes or until mixture boils and thickens.
5.Blend drained pecans and warm coconut mixture with remaining dates, extract and 1 banana until as smooth as possible. Spoon mixture into biscuit case; smooth surface. Refrigerate overnight.
6.Blend or process tofu, syrup and cinnamon until smooth.
7.Thinly slice remaining bananas; arrange slices on pie. Serve pie drizzled with tofu mixture.
You will need to start this recipe the day before. If you have one, use a high-speed blender in step 5; this type of blender will produce a very smooth consistency.
Note
