Hi guys!
Rosanna here with this week’s recipe blog. I’m finally back to reality after my summer holiday and wishing we were back on the beach!
This recipe is a dream for anyone who has a bit of a sweet tooth but doesn’t want to totally destroy their healthy eating plan. It’s also the perfect sweet treat to make for friends and family as it’s a delicious and creamy summery dessert for fans of the traditional banoffee pie, but looking for something a little healthier!
I designed these slices to be based on healthier alternatives to refined sugar, gluten, dairy and trans-fats, so I used pure maple syrup instead of sugar but honey would work well too. Instead of regular cream, I used coconut cream which has such a similar consistency that you’d hardly notice the difference!
I love to serve a big plate of these slices at family barbecues or summer parties, garnished with loads of fresh berries. People are usually shocked when I tell them that they’re actually healthy!
I hope you enjoy making this recipe and I’ll be back next week with a brand new one for you to try.
Chat then and have a brilliant week,
Rosanna xx
Let me know if you give this banoffee pie slice recipe a go and I love to see all your creations on social media! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello!
Raw Banoffee Pie Slices
Ingredients
95g (1 cup) whole raw almonds
145g (1 cup) raisins
1 tsp cinnamon
2 ripe bananas
2 tbsp tahini (sesame seed paste)
2 tbsp maple syrup
1 can full-fat coconut cream, refrigerated overnight
1 tsp vanilla extract
1 tbsp maple syrup and extra to garnish
Instructions
1. To make the base, place the almonds in a blender or food processor and blend to a course meal.
2. Add the raisins and cinnamon, and blend until it becomes a sticky mixture.
3. Press the mixture into the bottom of a tray (I use a rubber tray).
4. For the middle layer, blend the banana together with the tahini and maple syrup until it becomes a thick, creamy consistency.
5. Pour it onto the base and place in the freezer while you make the top layer.
6. Carefully open the can of coconut cream. The layer of cream should be separate to the liquid.
7. Transfer the liquid to a separate container (it works well in smoothies) and spoon the cream into the blender.
8. Add the vanilla and maple syrup, and blend until smooth and creamy.
9. Pour the top layer onto the other two layers and place in the freezer to set for at least two hours.
10. Serve chilled, with a drizzle of maple syrup.
