I was looking for a nice way to use up some ripe bananas that also doubled up as a high energy, nutrient dense treat for two family members about to embark on a 100km charity run … and another breastfeeding her 6 week old bubba. This delicious pie is rich in carbohydrate and healthy fats and keeps well in the freezer (unless its devoured within 2 days of course!).
Preparation Time: 60 mins
Setting Time: 3-4 hours
Serves: 6-8 People
We use all organic or biodynamic ingredients.
BASE
- ½ cup activated almonds
- ½ cup activated cashews
- 1/3 cup hemp seeds
- 10 dates, seeds removed
- 1/3 cup desiccated coconut
- ½ tsp high quality salt
- 1 tsp ground cinnamon
- 1 tbsp cacao powder
CENTRE
- 2 medium or 3 small ripe bananas, peeled
- 1 cup cashews (soaked in boiling water for 1 hour)
- 8 dates, seeded (soaked in boiling water for 1 hour)
- 1 tbsp coconut oil
- ½ cup coconut milk
- 2 tsp vanilla extract or powder
TOPPING
- ½ cup coconut cream or grass fed cream, whipped
- 2 bananas, sliced lengthways or diagonally
- 2 tsp coconut oil or grass fed butter
- 1/3 cup activated pecans, chopped roughly
- 50g dark, high quality chocolate, grated finely
METHOD
BASE
- Line a cake tin with parchment paper.
- Place all base ingredients into food processor and blend until well combined
- With wet hands, press dough into bottom and a little up the sides of the baking tin
- Place in freezer while making the centre
CENTRE
- Blend all ingredients together in food processor until smooth
- Pour onto the base, cover with wax wrap and return to the freezer for at least 2 hours.
TOPPING
Top when ready to eat.
- Remove base from freezer and spread with whipped cream
- Heat a heavy based pan and melt coconut oil or butter.
- Add banana slices and heat for 10 minutes until soft
- Remove from heat and allow to cool
- Top cream layer with banana, pecans and grated chocolate.
FEATURED PRODUCTS
