Saturday, May 31, 2014

Study Break: Raw Banoffee Pie




On Wednesday I completed the dreaded "Brain, Mind, and Body" block at uni. I'm still not sure as to whether or not I passed, but that's something to worry about when the marks com out.  For now I am enjoying not having to study and the freedom of being able to read novels and watch mindless tv shows.

Three weeks ago however, I was a total stress ball. Thankfully I have my friends to keep me sane and one day, when one of my dearest friends came over for a study session, we took a break and made ourselves some banoffee pie. Unfortunately we didn’t realise we needed to chill the coconut cream in the fridge overnight so we struggled a bit to whip it up but it was still deeeee-licious. We halved the recipe so we could have one mini pie each, of which we nearly managed to demolish. The fact that it was raw and therefore healthy was used as justification for this display of pigging out… the full richness of the caramel only really hits you after a half hour or so, so I would recommend not eating a main meal beforehand if you’re planning on going all out like we did. It’s definitely worth it. 


No-Bake Vegan Banoffe Pie (recipe from Gluten-Free-Vegan-Girl)
Makes one 10″ pie

Ingredients:

For the crust 
1 ½ cup raw cashews
1 ½ cup raw walnuts (or almonds)
1 cup pitted dates
Pinch maldon salt

For the caramel filling
3 cups pitted dates
1 cup coconut water or almond/soy milk
1 tsp vanilla essence
Pinch maldon salt

For the cream filling
4 small bananas
2 cans coconut cream
1 tsp lemon juice
Cacao powder, for dusting

Directions:

To make the crust: Place all the dry ingredients in a food processor and process until crumbly. Add the dates one by one and continue processing until the dough is sticky. Add in up to ½ cup of additional dates if necessary to get the dough sticky enough. Press the dough into a spring-form pan and store in the fridge while making the caramel layer.

To make the caramel layer: Puree all the ingredients for the caramel filling in a food processor until smooth and creamy. Spread the filling over the crust using a spatula and transfer into the freezer and leave overnight.

To make the cream filling: Place the cans of coconut cream in the fridge overnight to allow it to thicken. Whip the cream in a bowl and slice the bananas. Fold half of the bananas into the whipped cream and spoon over the caramel filing. Cover the remaining bananas with lemon juice (to prevent them from browning) and use them to decorate the top of the pie. Dust the pie with cacao and serve immediately.

Other notes: Left-overs can be stored in the fridge for up to 2 days but ours was gone within 24 hours… however it of course tastes better on the day.

Enjoy!

- Matilda

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