Raw Caramel & Banana Coconut Cream Pie

caramal banana coconut-creampie caramel banaa caramel banaa slice

WHY IS THIS GOOD FOR ME?

Raw/ Vegan/ Gluten Free/ Dairy Free/ Processed sugar free

Bananas: One of the reasons I love bananas is that they are rich in pectin which aid in digestion help gently remove toxins and heavy metals from the body. Bananas are also very high in fibre, great for proper bowel functioning and act as a probiotic stimulating good bacteria in the bowel. Bananas have been said to make you “smarter” and help with your learning and feeling more alert. Try eating a banana before a big exam ;).

Dates: Natures candy is what I call dates and is used for most my sweet treats. I use dates as the caramel in this pie as it has a rich, thick and creamy texture… just like caramel but healthy! Dates are a good source of many vitamins and minerals and a good source of natural energy and fibre. Try to get organic medjool dates are they are the most delicious.

Ingredients:

Base

  • 1 cup of almonds or walnuts pre soaked overnight
  • 1 cup cashews pre soaked overnight
  • 8 medjool dates pitted
  • 2 tablespoons raw honey
  • 1 pinch himalayan salt

Caramel layer

  • 2 cups medjool dates pitted
  • 1 cup coconut water
  • 1 teaspoon natural vanilla essence
  • 1 pinch himalayan salt

Topping 

  • 1 large banana or 2 small
  • 1 can FULL FAT coconut milk (place in fridge overnight)
  • 1 tablespoon maple syrup
  • squeeze of lemon
  • 1/2 tablespoon Cacao

How To Make This:

  1. Firstly, with a high speed blender (like vitamix) or food processor blend your base ingredients until combined then transfer into a round spring cake tin. Push down with fingers until it’s all even then put in freezer.
    Meanwhile, Blend the caramel layer until smooth.
  2. Pour the caramel onto the base and put back in freezer overnight.
  3. When you are ready to serve, take out your coconut milk can, (it should have a thick creamy layer on top which is what you need to make the whipped cream) open and gently scoop out the creamy layer into a bowl leaving the coconut water in can.
  4. Add in maple syrup and with an electric mixer, mix until light and fluffy (may take upto 2 mins) set aside.
  5. Slice banana and squeeze lemon juice over the top (this is so it won’t become brown).
  6. Layer the banana on the caramel then dollop the whip coconut cream on top finishing a dusting of cacao.
    Eat right away or place in fridge.
  7. It will last for about 5 days but best eaten in 1-2 days.
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3 thoughts on “Raw Caramel & Banana Coconut Cream Pie

    • Hi Lovely, That is annoying! few things to check… are you using full fat coconut milk not cream? I got my full fat coconut milk from the thai section in the supermarket (this worked for me) as I tried organic brands and the creamy layer was rock hard or didn’t work. maybe it is a matter of trying a different brand… Let me know how you go! hope this helps xx

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