Raw Banoffee Pie Slab

This decadent dessert from Olivia Wollenberg is packed with natural sweetness, so treat yourself to an extra slice or two!

  • Serves: 12
cal 376
Raw Banoffee Pie Slab
  • For the nougat

    165g oat flour
  • 165g ground almond
  • 50ml maple syrup
  • 25g raw coconut oil, melted
  • 1 ½ tsp vanilla powder
  • For the banana caramel

    350g soft pitted Medjool dates
  • 150g very ripe bananas, peeled
  • For the chocolate

    100g raw coconut oil
  • 60g cacao powder
  • 2 tsp vanilla powder
  • pinch of salt
  • 4 tbsp maple syrup
  • To serve

    2 tbsp cacao powder, for dusting
  • 1 banana, sliced

Nutrition: per serving

  • cal376
  • fat19.9g
  • protein8.2g
  • sat fat10.3g
  • salt0.07g
  • carbs44.3g
  • sugars29.3g

Ingredients

  • For the nougat
    165g oat flour
  • 165g ground almond
  • 50ml maple syrup
  • 25g raw coconut oil, melted
  • 1 ½ tsp vanilla powder
  • For the banana caramel
    350g soft pitted Medjool dates
  • 150g very ripe bananas, peeled
  • For the chocolate
    100g raw coconut oil
  • 60g cacao powder
  • 2 tsp vanilla powder
  • pinch of salt
  • 4 tbsp maple syrup
  • To serve
    2 tbsp cacao powder, for dusting
  • 1 banana, sliced
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Method
  • To make the nougat place all the ingredients in a food processor and pulse until the mixture comes together. Line a 20cm x 28cm brownie tin with greaseproof paper and press the mixture into the tin. Place it in the freezer while you make the banana caramel.
  • Blend the dates until they form a paste, then add the banana and blend until a smooth caramel is formed. Take the tin out of the freezer and spread the caramel over the base. Return it to the freezer.
  • Make up the chocolate by melting the coconut oil in a bain-marie or in a glass bowl placed above a pan of simmering water. Once melted, add all the other ingredients and stir until you have a nice smooth consistency.
  • Pour the chocolate over the other two layers and leave to set in the freezer for at least an hour.
  • Remove the banoffee slab from the freezer at least 10 minutes before slicing to prevent it from cracking. Dust with cacao powder and serve topped with banana slices.

Dates are a great natural sweetener. They’re full of dietary fibre, antioxidants, potassium and plenty of other nutrients to keep your body in top shape.

Find more naturally sweet desserts in Livia’s Kitchen by Olivia Wollenberg (Ebury, £20) penguin.co.uk

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Nutrition: per serving

  • cal376
  • fat19.9g
  • protein8.2g
  • sat fat10.3g
  • salt0.07g
  • carbs44.3g
  • sugars29.3g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.