Banofee (Banana Toffee) Pie (Paleo)

Ok, so I’ve been wanting to make this for a WHILE and I finally had some time to do it. It was definetely worth the wait. If I ever have any sort of function to go to and I’m in charge of dessert, I’m bringing 4 of these. I know it seems like a lot of work, but I promise you, it’s worth it.

Modified recipes from Jane’s Healthy Kitchen & Sift, Stir & Savour

Ingredients
Serves 8

Ingredients:

1 cooked and cooled gluten-free and vegan 9″ pie crust
2 medium, ripe bananas
1/2 cup dates
1/2 cup pure maple syrup
1/4 cup almond butter
1 tsp vanilla extract
1/8 tsp sea salt
1 tbsp arrowroot starch
1 can of full-fat coconut milk, chilled and NOT shaken
1 tbsp golden cane sugar (any granulated sugar will work)
chocolate shavings
Instructions:

1. Place dates in a dry measure measuring cup and pour hot water over top until the measuring cup is full. Let soak for 5-10 minutes.
2. Place dates and soaking water in a blender and blend until smooth. Set aside.
3. Slice 1 banana and cover the bottom of the cooked and cooled pie crust with the slices.
4. Slice the remaining banana and place in a small sauce pan. Add the pureed dates, maple syrup, almond butter, vanilla extract, sea salt and arrowroot starch.
5. Whisk while you heat the mixture over medium heat until a boil is reached. Reduce heat to low and stir frequently until the banana slices begin to break down and the caramel begins to thicken. This should take approximately 5-7 minutes.
6. Pour the caramel mixture into the crust and let chill in the fridge for 30 minutes.
7. Meanwhile, open up the can of full-fat coconut milk and scoop out the thick coconut cream that has settled at the top. Place it in a bowl, add the sugar, and beat with electric mixer until a whipped cream texture is achieved.
8. Spoon whipped coconut cream over top of chilled pie and top with chocolate shavings.
Set the pie by placing it in the freezer for at least 30 minutes. Keep pie in fridge until just before serving.