Raw Pecan & Sun Butter Banoffee Pie

Posted by on Mar 21, 2015 in Recipes | 0 comments

There are some things that just go together perfectly, like nut butter and bananas. Or bananas and dulce de leche. Or dulce de leche and chocolate. Or chocolate and sweet vanilla cream. This dessert brings all of them together in a raw, vegan and gluten-free pie that is completely irresistible! But with no refined sugars and good whole food, living ingredients, this is also a pie you can feel good about indulging in. 

Raw Pecan & Sun Butter Banoffee Pie

Raw Pecan & Sun Butter Banoffee Pie

As you might know, I love to watch cooking shows, whether they are vegan or not. I try (not very successfully) to hold my disgust aside at their use and abuse of animals, so that I can learn neat tips and tricks or techniques I can apply to my own cooking. And of course, ideas for recipes I can veganize. Since I have only ever taken a few cooking classes, I lap this kind of information up.   This was inspired by one such show, although my recipe is oh so different and about a million times better. Not least because there is no cruelty involved.

Yum!

Yum!

And let me just add, adding nut butter to this recipe really was my spark of genius. It adds a lovely nutty saltiness that counterbalances the sweetness of the bananas, dulce de leche and coconut cream beautifully. 

Doesn't this look amazing?

Doesn’t this look amazing?

First, I will share the recipe for my sunflower and pecan butter. I was devastated when I learned last year that I am allergic to both peanuts and almonds. Not least because I ate almonds every single day and loved, loved, loved my peanut butter.  Finding an acceptable substitute for peanut butter has been tough, but this raw sunflower and pecan butter does quite nicely. 

Pecan & Sun Butter
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 cups sunflower seeds
  2. 1 cup pecans
  3. 1 tsp salt (or more to taste)
Instructions
  1. Add all ingredients to a food processor and process for about 15 minutes, scraping down sides occasionally, until the seeds and nuts release their oils and form a smooth paste.
Vegan Sweet and Simple http://vegansweetandsimple.com/
 And now for the pie… 

Yum!

Yum!

Pecan & Sun Butter Banoffee Pie
Serves 8
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Total Time
6 hr
Total Time
6 hr
Pie Crust
  1. 3/4 Cup Rolled Oats (I use certified gluten free oats)
  2. 1/4 Cup Cashews
  3. 1 Tsp Vanilla Extract
  4. 1 Cup Pitted Dates (about 20) (Soaked in water for 10 minutes, if not already soft)
  5. 1/4 Tsp Salt
  6. Water, as needed
Raw Dulce de Leche
  1. 1 cup dates + 1 cup hot water
  2. 1/4 cup cashews + filtered water for soaking
  3. 1 tbsp coconut palm sugar (optional)
  4. Tiny pinch of salt
Vanilla Coconut Whipped Cream
  1. 2 1/4 cups young coconut meat
  2. 1/4 - 1/2 cup coconut water
  3. 1 vanilla bean
  4. 1 tsp vanilla extract
  5. Tiny pinch of salt
  6. 1/4 cup maple syrup
  7. 2 packets of stevia (optional)
Chocolate sauce topping (optional)
  1. 1/2 cup + 2 tbsps coconut oil, aroma free, melted
  2. 14/ cup + 3 tbsps raw cacao powder
  3. 2 tbsps maple syrup
  4. 1 packet of stevia, to taste
  5. Small pinch salt
  6. 1/2 tsp vanilla extract
  7. 1 1/2 - 2 bananas, sliced
  8. 1/4 cup Pecan and Sun Butter or other nut butter
Pie Crust
  1. Place all ingredients, except water, in food processor and process until it it forms a crumbly mixture that sticks together when you press it between your fingers.
  2. If it is not sticking together, add water a little at a time. I added 1 Tbsp and 1 Tsp of water.
  3. Press into an 8-inch pie dish.
Raw dulce de leche
  1. Soak 1/4 cup of cashews for 4-6 hours in filtered water.
  2. When softened, drain and set aside.
  3. Soak pitted dates for at least 10 minutes in 1 cup or so of boiling water to soften.
  4. Drain and preserve soaking water.
  5. Add dates with 1/4 cup of the soaking water to a high speed blender.
  6. Add cashews and coconut palm sugar, if using.*
  7. Blend on high until smooth and creamy. Add additional date soaking water a tsp at a time, if needed to get the right consistency (I didn't need to add any more).
Vanilla Coconut Whipped Cream
  1. Add young coconut meat, 1/4 cup of coconut water, vanilla extract, salt, maple syrup and stevia, if using to a blender.
  2. If you are using a high-speed blender like a Vitamix, you can add the vanilla bean whole. If not, carefully slice open the bean and scrape out the seeds into the blender. If you don't have a vanilla bean, use an extra tsp of vanilla extract.
  3. Blend until smooth. You may need to add up to 1/4 cup of additional coconut water, but be careful not to make it too runny.
  4. Refrigerate for 45 minutes to an hour to firm up.
Chocolate sauce
  1. Add all ingredients to a blender and blend until smooth.
  2. Pour a small amount into a piping bag and set the rest aside for other uses.
Putting it all together
  1. In your prepared pie crust, carefully spread the nut butter at the bottom.
  2. Add a layer or two of banana slices on top of the nut butter.
  3. Add a layer of raw dulce de leche on top of the bananas.
  4. Pile on the chilled vanilla coconut whipped cream on top.
  5. Drizzle chocolate sauce over the cream in any pattern you like.
  6. You could serve this right away, or for better results refrigerate for an hour or two to let everything firm up.
Notes
  1. *Okay, so you really don't need to add more sugar to the dulce de leche, but the coconut palm sugar adds a beautiful caramel taste to it that is hard to replicate!
  2. You'll have more chocolate sauce than you need for this recipe, but that's okay because it's delicious on everything and lasts for a few weeks in the fridge. Just heat the chocolate in a double boiler to soften before use.
Vegan Sweet and Simple http://vegansweetandsimple.com/
Yes, this is a delicious, gooey, decadent delight of a pie! 

Oh yes please!

Oh yes please!

I hope you enjoy it!

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