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This Banana Toffee Pie is my homage to Costa Rica and its beautiful banana bushes. It incorporates a wide range of pure sweeteners, together with lucuma powder, a low-glycemic extract from the Peruvian fruit lucuma.
Banana Toffee Pie [Vegan, Raw, Gluten-Free]
Components You Want for Banana Toffee Pie [Vegan, Raw, Gluten-Free]
Crust:
- ½ c. Brazil nut flour
- ½ c. coconut flour
- ¼ c. coconut palm sugar
- 1/8 tsp. sea salt
- 1 tsp. maple extract
- 1 tsp. vanilla extract
- 1 tbsp. coconut nectar
Caramel:
- ¾ c. plus 2 tbsp. melted cacao butter (see web page 27)
- ¼ c. lucuma powder
- ¾ c. coconut nectar
- 1 tsp. butterscotch extract
Filling:
- 1 massive agency however ripe banana
Cream:
- 1 tsp. vanilla bean powder or vanilla extract
- 1 ¾ c. coconut cream
The way to Put together Banana Toffee Pie [Vegan, Raw, Gluten-Free]
- Line an 8″ pie pan with wax paper.
To make the crust:
- Place the Brazil nut flour, coconut flour, palm sugar, sea salt, maple extract, and vanilla extract in a meals processor. Activate the machine and, because it’s working, add the coconut nectar. Course of till effectively mixed however nonetheless very crumbly. Pour the crumbs into the pie pan. Working your method from the middle out, press the crumbs down and out towards the sides, then up the perimeters along with your thumb to type an excellent crust. Put aside and make the caramel.
To make the caramel:
- Place the melted cacao butter in a small bowl, then add the lucuma powder, coconut nectar, and butterscotch extract. Whisk with a fork till all clumps are gone and the combination turns a caramel coloration. Pour three-fourths of the caramel into the piecrust and reserve the rest for later use. Make the filling and the cream.
To make the filling:
- Slice the banana into 1⁄4″ rounds. Place the slices on prime of the caramel layer, working your method from the middle out.
To make the cream:
- Place the vanilla bean powder and coconut cream in a medium bowl. Combine evenly with an electrical or hand mixer till fluffy, about 2 minutes.
To assemble:
- Place a pastry bag in a tall glass, permitting the sides of the bag to hold over the rim of the glass. Scoop the cream into the bag, then use it to create mild, interlocking puffs of cream on prime of the bananas. Grate simply sufficient uncooked chocolate over the cream to create a freckling of chocolate. Dip a fork into the remaining caramel and drizzle it evenly on prime. Serve instantly or retailer within the fridge for as much as 2 days.
