Base (22 cm springform tin):
210 g almonds
140 g dates (16 Deglet Noor)
25 g coconut oil
245 g dates (Medjool)
12 cl almond milk
Coconut whipped cream:
2 cans coconut milk, chilled in the fridge overnight
10 g cocoa butter
8 g coconut oil
raw cacao powder
In a food processor, process almonds, dates and coconut oil until it forms a crumbly dough. Transfer dough onto a 22-cm sprinform tin and press it down. Smooth it out with the back of spoon to get an even layer. Set aside in the fridge while you make the caramel. In a food processor (or a blender), process dates into a rough paste. Add milk little by little until you reach desired consistency (it must be thick so you can spread it). Prepare the chocolate drizzle by melting cocoa butter and coconut oil in a recipient immersed in warm water. Stir in cacao powder and mix until dissolved. Make the coconut whipped cream : flip your cans, open them and discard the liquid part (save it for smoothies). Spoon out the hard coconut cream into a bowl. Add vanilla extract to taste and whisk with a hand beater until fluffy. Keep in fridge. Slice the bananas and drizzle with lemon juice so they don't brown.
To assembly: Spread the caramel on the almond base and place banana slices on the caramel. Spoon coconut whipped cream on top and smooth it out. Drizzle with chocolate. Place banoffee pie in fridge until ready to serve.
Compliments: Blog Oh Almonds http://ohalmonds.blogspot.fr
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