Name: Nut-free banana toffee pie
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 1
Ingredients: 20 g Ghee; 15 g Coconut flour; 10 g Arrowroot powder; 0 pinches Salt; 1⁄4 Tbsp Maple syrup; 0 tsp Vanilla powder; 5 g Coconut oil; 1 1⁄4 Tbsp Coconut milk; 1⁄4 piece Banana (ripe); 0 tsp Vanilla powder; 30 g Medjool dates (pitted); 1⁄2 Tbsp Coconut milk; 1⁄4 Tbsp Cocoa powder; 30 g Coconut yogurt; 0 Tbsp Gelatin powder

Fruit

Chocolate

Marinka Bil

Oven

Cake mold (22cm)

Snack

Dessert

Paleo

Vegetarian

Sirtfood

For the base:

For the filling:

Nut-free banana toffee pie

Remove the ghee or coconut oil from the fridge and allow it to reach room temperature.

Preheat the oven to 300°F and grease a baking pan with some coconut oil. For example, use a spring cake tin with a diameter of 8 inch, or a rectangular cake pan.

Mix the coconut flour, arrowroot, maple syrup, vanilla and salt together in a bowl.

Cut the ghee or coconut oil into small cubes and then use a mixer with dough hooks to form the mixture into a crumbly dough.

Now knead the dough into a ball by hand and divide it over the cake tin. Press firmly and form raised edges.

Bake the cake base in 15-20 minutes until golden brown.

Slice the bananas and divide them over the cake base.

Now make the caramel by grinding the dates in a blender with coconut milk, coconut oil and vanilla into a smooth paste.

Spread the caramel over the bananas in the cake base. You might have some leftover caramel. Put the cake in the fridge while you make the topping.

Stir coconut yogurt and coconut milk together in a saucepan and sprinkle with the gelatin powder. Allow the gelatine to blend in for about 5 to 10 minutes.

Stir the gelatin with a whisk through the mixture and do not bring it to the boil, then immediately remove the pan from the heat.

Allow the topping to cool off for half an hour, or until it is quite thick when you stir it. Do not leave the mixture standing for too long, otherwise it might get too thick to be able to distribute over the cake.

Spoon the topping over the cake and smooth it out with a spoon or spatula. Let the cake firm up in the fridge for at least 2 hours.

Sprinkle some cocoa over the pie just before serving and garnish with extra banana slices if necessary.

Nut-free banana toffee pie

Nut-free banana toffee pie

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Macros(per serving)

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