To make the topping, whisk together the chilled coconut cream (use only the thick cream, discard any watery liquid), vanilla essence and maple syrup. Use a spoon or spatula to spread the caramel on top of the base. Season with sea salt and blend until smooth. For the caramel, combine all of the ingredients in the same food processor. Once baked, remove from the oven and gently remove the tart tin. Bake in the preheated oven for 15 minutes. Press the mixture into the base and sides of the greased tart tin. To make the base, combine all of the ingredients in a food processor. Line the base of a 20cm tart tin with baking paper. YUM! For the base: - 1 cup almonds - ¼ cup coconut oil, melted - ¼ cup coconut flour - 2 tbsp maple syrup For the date caramel: - 8 medjool dates, pitted - 4 tbsp water - ½ cup tahini - 1 tbsp almond butter - 1 tbsp maple syrup - 1 tsp vanilla extract For the topping: - 2 bananas, sliced - 1 400ml (14.1oz) tin coconut cream, chilled, or whipped cream - 1 tsp vanilla essence - 1 tbsp maple syrup Method: Preheat the oven to 180☌ or 360☏. Full recipe below□ Thanksgiving is just around the corner and what better way to celebrate than with this super simple banoffee pie!! You can prep the base and caramel the day before and then just assemble on the day.
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