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Raw Macadamia, Coconut and Banana Banoffe Pie

7 January, 2015

By Sharon Rosenrauch

You won't believe this recipe is healthy! Decadent, rich and creamy, this raw Macadamia, Coconut and Banana Banoffe Pie tastes just like the sugar-filled real thing. This recipe is bursting with healthy fats, antioxidants, vitamins and minerals. Best of all it tastes delicious and requires no cooking, ensuring that all the nutrients from the wonderful ingredients are retained.

Low GI, Vegan, Dairy, Gluten & Sugar Free

Makes:

1 pie (approximately 10 small servings/slices)

Level of Difficulty:

Medium

Total Prep/Cook Time:

1-1.15 hours

Magical Ingredients:

For the base:

  • 1 cup of organic desiccated coconut
  • 1 cup of raw, unsalted macadamia nuts (soaked for at least 4 hours in filtered water and drained)
  • 1/2 cup sprouted dried buckwheat (find in any health food store)
  • pinch of fine sea salt
  • 8 Medjool dates (pitted and roughly chopped)

For the filling:

  • 1/3 cup + 1 tbsp organic coconut flower nectar
  • 1/3 cup organic coconut oil, melted
  • 2 cups of sliced organic banana (make sure these are ripe – the skins should be spotty)
  • 2.5 cups of raw cashews (soaked for at least 4 hours in filtered water and drained)
  • pinch of fine grain sea salt
  • 2 tsp pure vanilla extract
  • contents from half a vanilla bean

For the cream topping:

  • 1 + ¾ cup of raw cashews (soaked for at least 4 hours and drained)
  • 1/4 cup coconut water (look for organic and unheated)
  • 4 tbsp coconut flower nectar
  • pinch of fine grain sea salt
  • contents from the other half of the vanilla bean
  • 1/4 cup coconut oil, melted
  • 1/2 cup organic coconut flakes
  • 1/2 cup raw unsalted macadamia nuts
  • Optional toppings: berries of choice, extra sliced bananas and/or desiccated coconut

What to do:

To make the crust:
1. Combine the nuts, coconut and buckwheat in a food processor and process until crumbs are formed

2. Add the sea salt, and dates and process until the mixture begins to form a dough-like consistency

3. Press the mixture into the bottom and up the sides of a 10-15cm diameter pan & place in the freezer while you prepare the filling

To make the filling:
1. Combine the bananas, coconut, coconut water, coconut nectar, salt and vanilla in a food processor and blend until smooth

2. Turn the speed down to low, add the coconut oil and process until the mixture is well combined

3. Pour half the filing mixture over the prepared crust (which has been removed from the freezer), then top with sliced bananas and another layer of filing

4. Place the pie into the freezer to set (for at least an hour)

To make the topping (while the pie freezes):
1. Combine the cashews, coconut water, salt, coconut nectar and vanilla and process until smooth

2. Turn the motor down and add the melted coconut oil

3. Remove the topping from the processor and place in a bowl

4. Place the bowl in the freezer for 30 minutes until it firms to a frosting consistency, then move to the fridge until you are ready to serve

To assemble:
1. Once the filing has set, remove from the fridge and spread over the pie (which has been removed from the freezer)

2. In a food processor, process the remaining 1/2 cup of macadamia nuts, coconut flakes, sea salt and pulse until a crumble has been formed

3. Sprinkle the crumble over the pie, top with sliced banana and/or any berries of your choosing and you’re done!

Enjoy! ☺

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