Paleo Banoffee Pie is a thing... and it's delicious

• 6 6

• Preparation time:

• Cooking time:

Ingredients

50 g (½ cup) almond meal, plus extra if needed
3 eggs
1 tablespoon chia seeds
3 tablespoons maple syrup
2 tablespoons coconut oil, melted, plus extra if needed
70 g (½ cup) coconut flour
4 bananas, 2 mashed and 2 sliced in half lengthways and then halved (or just slice them into discs)
2 tablespoons coconut butter
1 vanilla pod, split and scraped
3 tablespoons shredded coconut
2 tablespoons cacao nibs
Topping
125 ml (½ cup) coconut oil
60 g (½cup) cacao powder
2 tablespoons honey
pinch of sea salt

Method

Preheat the oven to 180°C and line a 22 cm fluted tart or pie tin with baking paper.

Place the almond meal, eggs, chia seeds, maple syrup, coconut oil and 60 g of the coconut flour in a food processor and pulse to a nice dough-like consistency, adding a little extra almond meal if the mixture is too wet or a drizzle more coconut oil if it’s too dry. Press the mixture evenly into the tin and bake for 10–15 minutes, or until golden brown. Remove from the oven and allow to cool while you prepare the remaining elements.

Blitz the mashed bananas, coconut butter, vanilla seeds and remaining coconut flour in the food processor until smooth and creamy. Spoon the mixture evenly over the cooked base and place in the freezer for 20 minutes to firm up.

While the filling is firming, make the topping. Melt the coconut oil in a saucepan over low heat together with the cacao, honey and salt. Mix together well.

Remove the tin from the freezer and pour over the topping, then decorate with the banana slices or discs and shredded coconut. Return to the freezer for 30 minutes for the topping to harden.

When ready to serve, remove the banoffee pie from the freezer and leave it for 5 minutes to soften enough to cut easily with a warm knife. Sprinkle over the cacao nibs and enjoy. Yum!

Recipe extracted from Eat Clean by Luke Hines (Plum, $39.99)

Notes