A few months back now, I visited the beautiful Island of Osea with Next where I took part in preparing Lunch for everyone with Spook, a talented bespoke cooking company. Mine and Sarah’s job was to take care of pudding, I mean it was a tough job but somebody had to do it.
But the pudding was so good that ever since I returned it has been in my mind ever since. I never knew healthy could taste so good, like seriously, when it tastes this good you really do wonder why anyone would choose an unhealthy option. So I frantically sent an e-mail to the Next team to get my hand on the recipe from the wonderful ladies at Spook and knock a dish of their Raw Banoffee pie up for myself. It was such a success that I simply had to share this with you.
20g Desiccated Coconut
100g Fresh Medjool Dates
1 tbsp. Almond Butter
1 tbsp. Coconut Oil
75g Raw Cashew Nuts (soaked in water for 4 hours)
1 Ripe Banana 40ml Coconut Milk
1 tbsp. of Coconut Oil
3 Medjool Dates
100g Medjool Dates
4 tbsp. Almond Butter
2 tbsp. Honey
1 tsp. of Vanilla Bean Powder
1 pinch of salt
2 tbsp. of Coconut Milk
To make the crust, place ingredients from section 1 into the mini food processor, blend together then divide into three glasses.
Next make the filling – Place ingredients from section 2 into the mini food processor, blend until creamy then divide into three and
spread onto of the crust.
Finally make the caramel – Place ingredients from section 3 into the mini food processor, blend until smooth, then divide into three and drizzle the caramel on top of the filling to create a stack.
Place them into the freezer for 20 minutes then into the fridge until you need to serve.
If you plan on knocking up your own Raw Banoffee Pie please do let me know your thoughts below, I’m honestly dribbling just thinking about it.