Recipe Title: Banoffee Pie Chef Name: Our Holistic Kitchen Makes

 Recipe Title: Banoffee Pie Chef Name: Our Holistic Kitchen Makes: 12 serves Total Time: 25 minutes plus refrigeration Ingredients: Base 250g (1 ½ cups) dried activated buckwheat groats 180g (1 ½ cups) dried activated pecans 80ml (1/3 cup) melted coconut oil 150g medjool dates, pitted Caramel: 345g medjool dates, pitted ½ (65g) ripe banana, mashed 210g (¾ cup) smooth peanut butter 125ml (½ cup) coconut cream 125ml (½ cup) melted coconut oil 1 Tbs mesquite powder 1 tsp himalayan salt Topping: 2 (400 ml) tins of coconut cream 2 medium, ripe bananas 2 Tbs raw dark chocolate shavings Directions: 1. Place the 2 tins of coconut cream, for the topping, in the fridge overnight (2 nights is ideal) so that the cream separates and sets on top. 2. Place dates for the caramel, in a bowl and cover with cold water. Stand for 30 minutes. Drain and set aside. 3. Grease a 25cm (10-­‐inch) fluted, loose-­‐base, tart tin. 4. For the base, pulse buckwheat in Vitamix into coarse crumbs; transfer to a mixing bowl. 5. Pulse pecans into a coarse nut flour and add to buckwheat. Mix to combine. 6. Place unsoaked dates into Vitamix and turn dial to 1, slowly increasing speed to 3; using the tamper to blend into a paste. Add date paste to buckwheat/pecans, along with coconut oil. Mix until well combined. 7. Press mixture into base and up sides of prepared tin; using the back of a spoon to press firmly and even out. Refrigerate until required. 8. For the caramel, place drained dates into the Vitamix along with all remaining caramel ingredients and mix to combine before blending. Turn dial to 1 and slowly increase speed to 4. Using the tamper to press the ingredients into the blades, blend for 30 seconds; stop and scrape the sides of the container. Blend until completely smooth. 9. Spread caramel over base and smooth top. Refrigerate for 1 hour or until set. 10. Remove pie from tin and place on serving plate. Arrange banana slices on top of caramel. 11. Without shaking the cans of coconut cream, remove from fridge and open. Carefully, spoon out the thick cream that has set on top and place in a metal mixing bowl. Using a whisk or electric beaters, whip cream until peaks form. Spoon on top of the banana (alternatively, spoon the thick cream directly from the tin over the bananas) and scatter with chocolate shavings. Serve immediately. Note: If using the Vitamix S30, in steps 4 and 5, you will need to blend the buckwheat groats and pecans in two batches. In step 7, blend the soaked dates into a paste before adding remaining caramel ingredients