Claire Gunn Peanut butter and salted caramel banoffee pie

PEANUT BUTTER AND SALTED CARAMEL BANOFFEE PIE

Posted In: Recipes

Banoffee pie is one of the simplest traditional American pies. With layers of caramel, bananas, whipped cream and chocolate shavings in a buttery pastry shell, what’s not to love about the flavour combination?

Here I have replaced the sugar and dairy with the peanut butter and date caramel, and whipped coconut cream.

The pastry shell is made from nuts and warm spices, like cinnamon, that help to balance blood sugar levels. It’s not overly sweet, which balances the toffeeish dates.

This dessert is not baked – it’s raw except for the roasted peanut butter. The nuts are soaked for better digestion and the chocolate is made with the superfoods raw cacao butter and powder.

Dates are a great replacement for a caramel, toffee or butterscotch sauce. Blended with some hot water and a bit of salt, they create a beautiful smooth, delicious and nutritious sauce.

Did you know that dates are really beneficial?

They are of course a natural energy booster because of the naturally-occurring fruit sugars, and they can also help balance your skin, strengthen bones, heart and hair, and can be a remedy for allergies.

All in all this is a health-giving dessert that is sooo delicious and indulgent in texture and flavour… do enjoy.

Claire Gunn Peanut butter and salted caramel banoffee pie Claire Gunn Peanut butter and salted caramel banoffee pieClaire Gunn Peanut butter and salted caramel banoffee pie Claire Gunn Peanut butter and salted caramel banoffee pie Claire Gunn Peanut butter and salted caramel banoffee pie Claire Gunn Peanut butter and salted caramel banoffee pie Claire Gunn Peanut butter and salted caramel banoffee pie

PEANUT BUTTER AND SALTED CARAMEL BANOFFEE PIE
Crust:
  • 3 cups mixed nuts, soaked for 2 hours
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp mesquite powder (optional – it adds a caramel flavour and is a great superfood)
  • 1 tbsp coconut oil, melted
  • a few turns from your salt grinder
Peanut butter and salted caramel filling:
  • 20 dates, soaked in hot water
  • 1 cup cashew nuts, soaked for 2 hours
  • 3 tbsp peanut butter (I use OhMega peanut butter)
  • 1/4 cup of the water you soaked the dates in
  • 1 tsp vanilla extract
  • 1/2 tsp freshly ground salt

 

  • 2 – 3 bananas
  • 1 lime or lemon
  • 1 chilled can coconut cream
  • 2 tbsp cacao butter
  • 1 tbsp raw cacao powder
  • cinnamon to garnish

For the crust, blend all the ingredients in a food processor and press into a pie dish. Place in the fridge to chill.

For the filling, remove the dates from the hot water and remove the pips.

Blend all the ingredients together until smooth, then taste. Add more salt or peanut butter if you prefer it less sweet.

Spread the caramel layer into the pie crust.

Squeeze the juice from the lime or lemon into a bowl and slice the bananas into this bowl, covering all slices in the juice.

Layer into the pie.

Using the top layer of the tin of coconut cream, spread onto the pie leaving some of the bananas exposed.

If your cream is not thick enough, beat it which a whisk and chill again.

For the chocolate shards, melt the cacao butter gently, then whisk in the cacao powder and a few turns of salt.

It will be bitter, but when eaten with the rest of the pie it is bliss.

I enjoy the intense flavour, but if you find it too harrowing, then add some coconut sugar to it and melt it in the butter.

Pour the cacao mix into a pan lined with greaseproof paper and chill until hard. Break it into pieces and arrange on the pie, dusting with cinnamon and more cacao if you like.

 

 

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