Raw Banoffee Pie
4 handfuls Brazil Nuts/or whichever nuts you prefer
2 handfuls Raisins
2 tbspns Tahini
1 tspn Dried Ginger Powder
6 Medjool Dates (soaked for at least half an hour)
3 tbspns Coconut Oil
2 tbspns Mesquite
To make the crust, add the brazil nuts, raisins, ginger and tahini to the food processor, blend until it has broken down into a sticky, crumbly consistency.
Press this mixture into a flan dish using a spoon to create a flat surface, and making sure to include the sides too. Try to get an equally sized layer around the whole dish. Once done, add to freezer so that the crust begins to harden while you make the caramel layer.
Put the dates, along with the water they were soaking in, into the food processor. Add the coconut oil, mesquite and 1 banana then blend to combine. You want to achieve a really smooth caramel consistency, so you can add extra oil, or extra mesquite until it looks and tastes how you prefer.
Remove dish from freezer, and spoon the caramel mixture into the crust, creating an equal layer with a spatula or spoon.
Thinly slice the other 2 bananas and add on top to finish
Put back in the freezer to continue setting for around 45 mins, then carefully remove from dish and serve