Sugar-free banoffee pie – the best recipe switch you’ll make
Banoffee pie is one of my favourite desserts. With its sweet, crumbly base, gooey caramel filling, and fresh fruit and cream on top – what’s not to love about banoffee pie? Oh, the sugar. Well, you’ll be pleased to know that, in this case, you can have your pie and eat it too! Not only is it possible to make sugar-free banoffee pie, but it tastes even better than the original because it’s made with real ingredients – no artificial colours, flavours or sweeteners here!
Still don’t believe me that sugar-free banoffee pie doesn’t equal a flavour-free dessert? There are a couple of skeptical males in this household who have been known to mock my alternative creations, but in this case I’ve made sugar-free banoffee pie twice and been requested to make it again! One of them even ate it for breakfast (and didn’t even know he was getting a serving of vegetable in each slice)! So give it a go and make the switch to a healthier, tastier banoffee pie recipe.
1 cup pecans (120gm)
1.5 cups dates (180gm)
1/2 cup oats (60gm)
1 teaspoon ground cinnamon
1 part pumpkin (160gm)*
1 part cashew nut butter (160gm)*
1/2 part dates (80gm), soaked in boiling water for 10 minutes (reserve 1 tablespoon of the water)*
(* I’ve said ‘part’ because depending on the size of your bowl or individual pie tin, you may need to adjust quantities)
300mL pure cream
1 banana, thinly sliced
2 – 3 pinches of ground cinnamon
Combine all ingredients in a food processor until moist but crumbly. Press into a pie dish, or separate among individual flan dishes, prick the base with a fork and bake at 180 degrees for 10 minutes.
Combine all ingredients in food processor until smooth and pour into the baked base. Place in the fridge until set.
Whip cream until light and fluffy. Smooth onto the chilled banoffee pie filling, top with sliced banana and ground cinnamon.