Thermomix Raw Banoffee Pie
I don’t mind saying. This is delish! And you could be forgiven for thinking this was all naughty with no nice. When in fact it is all nice with no naughty. I am a bit of a fan of raw desserts for a couple of reasons, mostly because they are pretty darned quick. You can be desserted in very little time flat, which at this time of year can be quite handy.
As for the whole raw thing, I am still out to lunch about whether it is healthier or not. Needless to say, as long as flavour is delivered, I don’t really care. I still only want a sliver, it is still high in calories, and carbs, no matter which way you slice or cook or don’t cook it. So there you go. Be warned.
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Need
-
Crust
- 200 Grams buckwheat groats
- 100 Grams Coconut Butter Recipe
- 40 Grams pure maple syrup
- 45 Grams cacao nibs BUY
- 2 Teaspoons vanilla bean paste vanilla bean paste BUY
- 20 Grams maca powder BUY
- 55 Grams rolled oats
- Pinches pink salt flakes pink salt flakes BUY
- 60 Grams coconut oil
- 4 Drops doTERRA cinnamon bark oil BUY
-
Toffee
- 200 Grams medjool dates, pitted
- 1 lemon, zest and juice
- 70 Grams coconut water
- 100 Grams almonds whole
- 1 Tablespoon maca powder BUY
- 1 Tablespoon tumeric powder
- Pinches pink salt flakes BUY
-
Topping
- 2-3 bananas, sliced and tossed in lemon juice
- 600 Milliliters coconut cream refrigerated for at least 6 hours Recipe
- 2 Teaspoons vanilla bean paste vanilla bean paste BUY
- cacao nibs as needed BUY
Do
- 1
Line a 22cm springform tin with baking paper and set aside.
- 2
Place all crust ingredients into Thermomix bowl and blend 30 sec/speed 8. Scrape down sides of bowl if needed and repeat. Press into the prepared tin and push evenly across the base and up the sides using the MC on top of a piece of baking paper.
- 3
Freeze for at least 30 minutes.
- 4
To make the toffee, soak the dates in the lemon juice, zest and coconut water for around 15 minutes.
- 5
Place all toffee ingredients including all soaking liquid into Thermomix bowl and blend 1 min/speed 8 stopping to scrape down sides of bowl and lid as needed.
- 6
Spread this across the base and return to the freezer.
- 7
When you are ready to serve, prepare the bananas as directed and set aside.
- 8
Place cold coconut cream and vanilla into Thermomix bowl and whip for as long as needed Butterfly/speed 4. You want soft peaks. It can take longer than a minute or be quicker than dairy cream depending on the brand you use.
- 9
Assemble the pie by placing sliced bananas on the toffee topping in concentric rows. Dollop on the whipped coconut cream and garnish with cacao nibs or shaved chocolate if you are living on the edge.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
