Banoffee Coconut Cream Pie

Grain free Vegan Banoffee cream pie recipe

Crust

1/4 cup ground flax seeds
1/2 cups almond flour
1/4 cup coconut flakes
1/4 cup ground cashews
1/4 cup buckwheat flour
1 tbsp cinnamon
pinch fine sea salt
1/4 cup maple syrup
2 tbsp coconut sugar

1 tbsp. coconut oil, melted

Caramel 
1 cup dates, pitted
1/2 ripe banana, mashed
1/4 cup smooth almond butter
2 tbsp tahini
1/4 cup coconut cream
1/4 cup melted coconut oil

1/2 tsp salt

Topping

1 (400 ml) tin of coconut cream

1-2 medium, ripe bananas, thinly sliced

2 tbsp toasted coconut chips

Directions

Place the 2 tins of coconut cream, for the topping, in the fridge overnight (24 hours is ideal) so that the cream separates and sets on top.

Preheat oven to 325°F or 160°C.
Combine the ground flax seeds, almond flour, ground cashews, buckwheat flour, cinnamon, salt, and coconut sugar in a large mixing bowl. Stir well. Then add the maple syrup and coconut oil, and stir to fully incorporate (you made need to use your hands if it gets too dry).

Grease a 20cm (8-inch), loose-base, tart tin. Spread out dough in the pan.

Place in the oven to bake for approximately 25 minutes until turning golden around the edges, then turn the oven off and let the crust sit in there until cool.

For the caramel, blend dates along with all remaining caramel ingredients. Blend until completely smooth, using the tamper to press down the ingredients.

Spread the caramel over base. Refrigerate for 1 hour or until set.

Remove pie from tin and place on serving plate. Cut banana slices and place on top of caramel.

Without shaking the cans of coconut cream, remove from fridge and open. Carefully, spoon out the thick cream that has set on top and place in a metal mixing bowl. Using a whisk or electric beaters, whip cream until peaks form. Spoon on top of the banana and sprinkle with toasted coconut chips. Serve immediately.

Store in fridge.