-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 330g | oat flour |
| 100g | agave or maple syrup |
| 105g | coconut oil |
| 30g | coconut sugar (optional)⠀ |
| 30g | cacao powder |
FILLING
| 100g | agave or maple syrup |
| 110g | dates |
| 3 | bananas |
| 6 | tbsp peanut butter (cashew and almond work too, or you can omit if you're allergic!!) ⠀ |
CREAM
| 1 | can coconut cream (thick white part only) 15g powdered sugar or 2 tbsp agave syrup |
TOPPING
| 2 | bananas |
| Chocolate chips⠀ |
A choco brownie biscuit base, spread with layers of thick nutty banoffee caramel, sliced bananas and coco whip, sprinkled with choco chips.
This recipe is high up in my favourites, really easy, speedy and pure indulgence.
METHOD
- Preheat the oven to 180C,
- Melt the coconut oil and mix all base ingredients until a dough forms
- Press the dough into a baking tray and bake for 12 minutes
- Blend all filling ingredients on high speed until smooth
- Pour the filling onto the pie base and top with a 1 sliced banana (in circles). Freeze for 15 minutes ONLY to firm up slightly
- Whisk the coconut cream and powdered sugar together and smother over the pie until covered. Decorate with banana slices and choco chips. Serve and devour.