Raw banoffee pie


Here you have a good and nutritious snack, or why not for dessert? a crunchy coconut bottom layer, a banana layer and then toffee cream - topped with chocolate.


ca. 4 portions

Base Toffee cream Chocolate cream
7 dates
100 ml almonds
200 ml cashew nuts
1 ml pure vanilla powder
1 tbsp Superfruit Raw
cocoa powder
1 tbsp Superfruit Coconut oil,
50 ml Superfruit coconut sugar
100 ml coconut cream
1 tsp Superfruit Agave syrup
2 tsp water
50 ml shredded coconut 100 ml water  
1 tbsp water  50 ml Superfruit Coconut oil 2 bananas, ripe
Soak the cashew nuts in water for about 3h. Mix the dates, melted coconut oil, almond, water and a pinch of salt in a blender to a coarse paste. Pour into a bowl and work in the coconut flakes, then press the mixture into four glasses or moulds. Mash 2 bananas with a fork and spread evenly over the nut bases. For the toffee cream you need the blender again. Melt the coconut oil and mix together all the ingredients to a smooth cream. Spread the cream over the banana layer. Set the moulds in the refrigerator until the cream has stiffened slightly. Mix all the ingredients for the chocolate sauce and let it stand and thicken slightly. Drizzle the sauce over the toffee cream before serving. This snack can be good to prepare the day before you eat it. Keep it in the refrigerator.