Not so long ago I ‘live tweeted‘ a new invention… as I created it for the first time. I really do thrive on a bit of pressure, and it was so fun! I could see people making favourites of my tweets as I was tasting the raw banana caramel.
Adding bananas to the raw caramel made it not quite so high in fat and creates a lovely synergy of nutrients within the recipe. I also love the way the chewy chocolatey base offsets the super sweetness of the delicious filling. This dessert would be lovely served with Nibana Soft Serve and a drizzling of Chok Dollop (both in my book Model Chocolate)! Or you could make it as a slice, and drizzle Classic Dark (again in the book) or melt some quality organic dark chocolate on top before allowing it to set. Effective served as part of a platter selection of raw chocolates, pictured below. Otherwise simply delicious just as it is! It is so rich and flavoursome, it really doesn’t need toppings, just nice if you’re wanting to go all out.
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!
Chewy Raw Chocolate Base:
1 cup pitted dates (regular dates are fine)
1 cup raw pecans or walnuts or cashews
1 cup desiccated coconut
1 – 2 tablespooons raw cacao powder
Banana Caramel Filling:
2 small – medium ripe bananas
1 cup pitted plump Medjool dates
2 – 3 tablespoons raw macadamia or pecan/cashew butter
1/4 teaspoon vanilla powder
3 tablespoons raw organic coconut oil
2 – 3 tablespoons raw mild honey
250g new season raw pecan halves (we just picked and cracked ours fresh from the tree! #thankful!!)
WHIZ all Raw Chocolate Base ingredients together in a food processor until ingredients become crumbly and just begin to ‘bind’. Press into into a 27cm pie/tart dish to form the crust. Set in the fridge to harden. The food processor shouldn’t need washing, so you can move immediately onto making the Banana Caramel Filling. Simply process all raw caramel ingredients together until it becomes completely smooth. Spread 1-2 tablespoons 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. Decorate as desired and chill in the fridge to set 2 – 4 hours. Slice and serve. Serves 8 – 10
You also can find the recipe here: Mindfood Magazine
This lovely raw dessert could have easily made it into the hard copy of my book, it’s so rich and delicious. Enjoy <3