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Nutfruit Banoffee Pie

This veggie-style Banoffee pie comes in strong 🍌🔥 A crunchy nut base, natural date and peanut caramel, banana, and coconut cream on top. Almonds and Brazil nuts provide healthy fats and minerals like selenium, while dates add sweetness along with fiber. A rich, delicious, dairy-free dessert.

Created by:
2 hrs 40 mins
Easy
6 SERVERS

Nutrition per serving

Energy

641 kcal

Fat

49.7 g

Saturates

20.4 g

Carbs

43.8 g

Sugars

29.6 g

Fiber

6.4 g

Protein

11.6 g

Salt

0.3 g

Nutrition per serving

Energy

641 kcal

Fat

49.7 g

Saturates

20.4 g

Carbs

43.8 g

Sugars

29.6 g

Fiber

6.4 g

Protein

11.6 g

Salt

0.3 g
0%

PREP TIME

2 hrs

0%

COOK TIME

40 mins

0%

TOTAL TIME

2 hrs 40 mins

Ingredients

For the base:

For the filling:

For the coconut whipped cream:

Method

For the base:

    1. Add the almonds to a pot of boiling water and blanch for a few minutes. Remove the skins from the almonds.
    2. Chop the almonds and Brazil nuts until you obtain a coarse flour.
    3. Mix with the remaining base ingredients. Press this mixture into a round baking pan, spreading it evenly to create a compact base. Bake at 180ºC (350ºF) for 10 minutes. Let cool.

For the filling:

    1. Soak the dates in hot water for 1 hour. Drain and set aside.
    2. Roast the peanuts in the oven for 25 minutes at 170ºC (340ºF). Blend them until you get a smooth paste. Add the dates and vanilla extract, and continue blending until you obtain a thick, glossy cream.
    3. Spread this cream over the tart base and top with thinly sliced bananas.

For the coconut whipped cream:

    1. Whip the coconut cream together with the powdered sugar using an electric hand mixer until light and fluffy.
    2. Cover the tart with the coconut whipped cream. Decorate with grated dark chocolate.

Tips

For perfectly whipped coconut cream, chill it for at least 12 hours beforehand and use only the solid part.

Ingredients

For the base:

For the filling:

For the coconut whipped cream:

Method

For the base:

    1. Add the almonds to a pot of boiling water and blanch for a few minutes. Remove the skins from the almonds.
    2. Chop the almonds and Brazil nuts until you obtain a coarse flour.
    3. Mix with the remaining base ingredients. Press this mixture into a round baking pan, spreading it evenly to create a compact base. Bake at 180ºC (350ºF) for 10 minutes. Let cool.

For the filling:

    1. Soak the dates in hot water for 1 hour. Drain and set aside.
    2. Roast the peanuts in the oven for 25 minutes at 170ºC (340ºF). Blend them until you get a smooth paste. Add the dates and vanilla extract, and continue blending until you obtain a thick, glossy cream.
    3. Spread this cream over the tart base and top with thinly sliced bananas.

For the coconut whipped cream:

    1. Whip the coconut cream together with the powdered sugar using an electric hand mixer until light and fluffy.
    2. Cover the tart with the coconut whipped cream. Decorate with grated dark chocolate.

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