A twist on a Raw Banoffee Pie

My spin on a classic indulgence….RAW Banoffee Pie

A great sweet for those guests that are still sceptical of eating healthy (so to speak)


1/3 cup Activated Macadamia Nuts

1/3 cup Activated Walnuts

1/3 cup of Activated Cashews and Almonds (less of these two as the FODMAPS are higher)

1/3 cup shredded coconut

1 tsp chia seeds

1 tsp sesame seeds

¼ cup activated sunflower seeds

3 Tbsp Coconut Oil (melted)

2 Tbps Rice Malt Syrup (I choose this syrup as it was stickier and I was avoiding dates and honey)


Whizz all dry ingredients in the food processor until it becomes a pasty dough.

Add Coconut oil and Rice Malt Syrup

Press into a line tray suitable for the freezer

Pop into freezer for 10 mins


The Mousse:

Flesh of 1 Young Coconut

1 ripe or over ripe banana

½ Avocado

2 Tbsp Raw Cacao

1 Tbsp Rice Malt Syrup


While the base is setting…..

Pop everything into the food processor or blender and whizz until smooth and mousse like.

Pour on top of base and pop back in the freezer to set for an hour



1 270ml chilled can of Ayam Coconut Cream (the FULL fat one)

1 banana

Homemade chocolate buds

I say chilled because the cream starts to separate when chilled. Scrape off the solids on top and keep the liquid for your smoothies.

Spread all over set pie.

Slice banana and spread over

Sprinkle chocolate buds

Pop into freezer for a few hours to set hard or if you’re serving now go for it. It’s a personal choice. I love mine chilled, hubby likes his frozen.



Slice, Devour, Enjoy and don’t feel the slightest bit guilty if you want a second slice.




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