Banofee pie, no bake

By vanessa green
August 6, 2014
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Author Notes: sugar and grain-free, but taste-fullvanessa green

Serves: 4

  • 1/2 cup cashews
  • 1/2 cup shredded coconut (processed finely)
  • 1 tablespoon butter
  • salt, pinch
  • 1/4 cup boiling water
  • 1 teaspoon vanilla
  • salt, pinch
  • 1 banana
  • 1/2 cup coconut milk
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla essence
  1. Start with bases: whisking cashews, coconut, butter and salt until dough like. Press into egg rungs and refrigerate
  2. Next the caramel level: process pitted dates, water, vanilla and salt until caramel looking. Add as next level on top of bases. Refrigerate.
  3. Last level banana 'cream': process banana, coconut milk, lemon juice and vanilla until creamy and add as final layer.
  4. These free well (and hold their white color better that way) but defrost to get out of egg rings - simply push from the bottom!

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