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Raw Banana Caramel Pecan Pie

Raw Banana Caramel Pecan Pie recipe. Dairy & gluten free baking never tasted this good.

Raw Banana Caramel Pecan Pie

This slice is so simple to make, rich, creamy, delicious and packed with vitamins, minerals, antioxidants! True beauty food that’s so good, you can even eat it for breakfast!

Serves 8 – 10

1 cup pitted dates (regular dates are fine)

1 cup pecans or walnuts

1 cup desiccated coconut

1 – 2 tablespooons raw cacao powder

Banana Caramel Filling:

2 small – medium ripe bananas

1 cup pitted Medjool dates

2 – 3 tablespoons raw macadamia butter

1/4 teaspoon vanilla powder

3 tablespoons raw organic coconut oil

2 – 3 tablespoons raw mild honey

250g new season raw pecan halves

Whiz all base ingredients altogether in a food processor until ingredients become crumbly and just begin to ‘bind’. Press into into a 27cm pie/tart dish to form the Raw Chocolate Base. The food processor shouldn’t need washing, so you can move immediately onto making the Banana Caramel Filling.

Process all caramel ingredients together until it becomes completely smooth. Spread 1 tablespoon of tacky caramel mixture over the base, layer with pecans then smooth over more Caramel, followed by more pecans until all of Caramel and pecans are used. I decorated my pie with desiccated coconut, Cacao Dust and Chok Dollop (recipes in Model Chocolate cookbook).

Place in the fridge to set 2 – 4 hours. Serve with Nibana Soft Serve (recipe from Model Chocolate cookbook)

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