Banana Caramel Pie

click to share

Wheat free, vegan, refined sugar free, nut free, dairy free, no bake, raw Banana Caramel Pie.

 

One of my family’s favourite birthday or celebration cakes is banana caramel pie, recreating this special treat to suit our wheat free, vegan, refined sugar free lifestyle was high on my priority list. It is a surprisingly easy recipe, with 3 steps to create the base, the caramel filling and the whipped coconut cream topping.

 

Banana Caramel Pie

Full Ingredients List:

160g – 180g pitted dates
1 cup rolled oats
3/4 cup shredded coconut
3 tbsp coconut oil

1 tbsp tahini
1/2 cup coconut milk
1 tsp vanilla extract
pinch salt

2 cans coconut cream – refrigerated overnight
2 tbsp maple syrup
1 vanilla bean pod – scraped

3 large bananas – sliced
1 tsp cacao nibs

Creating the pie in 3 easy steps:

Base:

6 pitted dates – soak in boiling water while you measure out other ingredients
1 cup rolled oats
3/4 cup shredded coconut
3 tbsp coconut oil

Drain dates, wooz together with all base ingredients, press into a lined pie dish/tin, place in the fridge to set, minimum 15 minutes.

Thermomix: 1 minute, speed 6

Caramel Filling:

100g pitted dates – soak in 1 cup boiling water (reserve liquid)
1 tbsp tahini
1/2 cup coconut milk
1 tsp vanilla extract
pinch salt

Soak dates while you make the base. Reserve 1/2 cup of the soaking liquid and drain the rest.
Puree the soaked dates and 1/2 cup of the reserved liquid until smooth, add the coconut milk, vanilla extract, tahini and salt, puree until very smooth.

Thermomix: speed 5-6 in 30-second bursts, scraping down sides in between until smooth.

Pour caramel topping over the set base and return to the fridge.

Coconut Cream Topping:

2 cans coconut cream – refrigerated overnight
2 tbsp maple syrup
1 vanilla bean pod – scraped

Refrigerate the coconut cream overnight, carefully turn upside to open. If you have a tab open can put it in the fridge upside down. Separate the liquid coconut water from the coconut cream solid and save the liquid for a smoothie, chocolate jellies or it can be frozen into ice cubes.

Whip coconut cream, maple syrup and vanilla beans with a hand whisk for 2 – 3 minutes until light and fluffy.

Thermomix: add the butterfly, mix speed 4 for 1 minute.

Place sliced bananas on top of the caramel layer. Gently spoon whipped coconut cream over the bananas, sprinkle with cacao nibs. Serve chilled.

This is definitely only an occasional treat, as even though it has no refined sugar it is still high in natural sugars.

You can use the base and filling for a caramel slice, leaving off the banana and whipped coconut cream, and using raw chocolate as the topping instead.

You could make this Paleo by using nuts and seeds instead of oats in the base.

Real food, made with real ingredients and a drop of love

Leave a Comment

Your email address will not be published. Required fields are marked *