Happy Wednesday everyone! Who has a sweet tooth? Who is trying to be good this January and choose healthier alternatives to sugar laden treats? Who else loves banoffee pie? Well, hold it right there. I have the wonderful Naomi from Nomsbynaomi stopping by to share a wonderful Raw Banoffee Pie recipe with you all. It is delicious, it contains no processed ingredients and it is family approved. Perfect for a dinner party, for meal prep throughout the week (for an evening snack) or for the office! Encourage your work colleagues to eat healthier treats. I am sure this will change their mind and move them away from the packaged treats and sweets.
Throughout my wellness journey, I have enjoyed getting in the kitchen and experimenting. With savoury and sweet dishes. I am a HUGE sweet tooth and I don’t go a day without some sort of sweet treat. This is the perfect chocolate bar alternative as it incorporates additional health benefits. Here are a few as an example (using the Superfood Bible for reference (Wills, J. 2016)
Bananas: bananas are packed full of fibre and delicious sugar. They also contain the prebiotic inulin, which feeds our beneficial (probiotic) gut bacteria. Bananas also have high levels of potassium, vitamin C, and vitamin B6, which are all important for heart health. Athletes, in particular, will draw upon this rich combination to support performance and muscle recovery, as do I! They help the kidney functioning and support digestive health too.
Almonds: almonds are rich in monounsaturated fats and they do take the body a long time to digest, causing the feeling of ‘fullness’ (I love snacking on them!). Almonds are high in vitamin E, which protects against cancer and helps keep your skin super healthy. Almonds are also a great source of calcium.
Coconut oil: the fats in coconut oil help feed the lining of the gut, ensuring good digestion. Coconut oil is also believed to regulate the metabolism and mood by keeping us toned and happy. I love coconut oil for cooking and baking, it is a great plant-based alternative.
I want to thank Naomi for stopping by and taking the time out to create this recipe. It is wonderful and I am so grateful. I have loved collaborating with her and learning about her way of wellness and eating. Her social media will most definitely inspire your foodie creations! So all of her social media links will be linked below! Now let’s get to the good bit FOOD….
I did a recipe for Naomi’s blog too! Check it out using the following link: http://www.nomsbynaomi.com/guest-post-hug-bowl-positively-jessica-ward/
Hello, readers of Positively Jessica Ward! My name is Naomi and I am the girl behind the Instagram @nomsbynaomi and the blog: nomsbynaomi.com. I love to create simple, nutritious recipes which are primarily delicious. It’s an added bonus that they don’t contain gluten or dairy. I also love the countryside, long walks, yoga, my dogs and first and foremost, my family. Most of the time I’m in the library reading for my Classics degree but when I’m not, you’ll probably be able to find me cooking up a storm or in the gym!
I’m so delighted to share this recipe on Jessica’s blog. I love her always positive, inspiring mindset; it’s something that I try to channel in my creations, photography and words too. I love bringing joy to people through food, and this is one of the recipes that has done that. I created it to share with family and friends for New Year’s Eve and the best comment I received about it was from my sister who can be a little sceptical about healthy desserts (she does always enjoy the Hemsley+Hemsley Avocado Lime Cheesecake, though!). She told me she was confused… because it tasted exactly like an ordinary banoffee pie, but she had seen the ingredients that went into it when I was making it and couldn’t believe that they could create something that tasted exactly the same.
This pie will be a perfect one to impress any healthy food sceptics and bring people together, and I hope that the ingredients won’t be too hard to find. That’s always my aim with recipe creations. I hope that you love this one as much as I do and make sure you tag me on social media if you decide to try it!
Raw Banoffee Pie
Ingredients: serves 12
- 150g almonds
- 200g Medjool dates
- 1 tbsp cacao powder
- 1-2 tbsp melted coconut oil
- 4 bananas
- 2 tbsp almond butter
- 2 tbsp melted coconut oil
- 4 Medjool dates
- 1 tsp maca powder (optional)
- 2 bananas, sliced into thin coins
- 125g pot of coconut yoghurt (I like to use Coconut Collaborative)
- Cacao powder to sieve over the top
Toast the almonds for 5-10 minutes at 200 degrees C until they are crunchy. But be careful and don’t let them burn!
Melt the coconut oil for the base in the microwave and add all the ingredients (pit the Medjool dates first) into a food processor and blend until the ingredients are broken down and the mixture is sticky.
Press the ingredients for the base down into an 18cm cake tin with a removable bottom.
Place the tin into the freezer so that the base firms up, while you make the filling.
Add all ingredients for the filling (again, melt the coconut oil and pit the Medjool dates first) into the food processor (no need to clean it after making the base!). Process the ingredients until they come together in a smooth mousse.
Take the base out of the freezer. Cover the base with thinly sliced coins of banana to cover.
Pour the caramel mousse filling on top.
Return the banoffee pie to the freezer for an hour to give the mousse a chance to firm up.
Spread a thin layer of coconut yoghurt on the top of the banoffee pie and return to the freezer.
Remove from the freezer 20-30 minutes before serving. To remove from the tin, run a knife around the edge of the tin and gently lift the base from the bottom of the tin.
Sieve over cacao powder and top with more banana slices.