Now this is one of those recipes we all want a bite of...
Full of fibre, nutrients, a toffee flavour and even a bit of fruit! Plus it's vegan and a source of protein.
A sure 'wow' dessert for you to take to your next family or friends gathering.
If you make it don't forget to tag us @lakantoaustralia #responsiblysweet
Enjoy!
| Prep Time: |
35 minutes
|
| Cook Time: |
60 minutes (chill over night)
|
| Makes: |
2kg |
| Serves |
12 slices
|
| Difficulty Level |
easy |
INGREDIENTS
Raw Caramel Toffee
- 1 cups (340 g) pitted Medjool dates
- 4 tbsps (45 ml) smooth cashew butter
- 1 tsp (5 ml) fresh lemon juice
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 1/2 cup Lakanto Maple Syrup
- 1/4 cup hulled tahini
- 1/4 cup Lakanto Baking Blend or Lakanto Golden Sweetener
Pie Base
- 1/2 cup (78 g) walnuts
- 2 cups (200 g) rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp fine sea salt
- 1/4 cup (60 mL) virgin coconut oil, melted
- 2 tbsps (30 mL) Lakanto Maple Syrup
- 1 1/2 tbsps (23 mL) water, or as needed
Filling
- 2 cans full-fat coconut milk, chilled overnight*
- raw caramel toffee (from above)
- 3 large (600g) ripe bananas, sliced into thick “coins”
- cacao nibs
METHOD
Base
- Pulse all ingredients to form the base. Press into a tart/pie tin.
Caramel Toffee
- Meanwhile, make the Raw Caramel Toffee: Add the pitted dates into a bowl and pour boiling water over top. Let sit for 5 to 10 minutes, or longer if your dates are firm.
- Drain the dates and add them to the food processor along with the cashew butter, Lakanto Baking Blend, Lakanto Maple Syrup, tahini, lemon juice, salt, and vanilla bean extract. Process until smooth, stopping to scrape the bowl as needed.
Filling
- Open the chilled cans of coconut milk and carefully scoop off the white cream from the top of the can, discarding the water. Add the coconut cream into a medium bowl. With electric beaters, beat the cream until smooth and fluffy.
- On the base of the pie crust gently spread all of the caramel toffee using the back of a lightly wet spoon—until the base is covered. Slice all of the bananas. Place half of the banana slices on top of the caramel, pressing down lightly to adhere.
- Spread all of the whipped coconut cream on top of the banana slices in an even layer. Now place the remaining banana slices on top of the pie in a circular pattern, overlapping and stacking them to create height. Garnish with cacao nibs and serve immediately.
- Pour extra Lakanto Maple Syrup on if desired.
Tip
- Leftovers will keep in the fridge in a sealed container for up to 3 to 5 days.
RSLA0155*
Approx Nutritional Information Per Serve 140g - Energy 1540 kJ (367 Cal) - Protein 5.6g - Total Fat 20.6g Saturated Fat 9.5g - Carbohydrate 36.3g - Fibre 6.9g - Natural Sugar 21.9 g Sodium 57 mg