- Ready in: 15 mins prep, 15 mins cook time
- Serves: 12
- Complexity: easy
- * Base *
- 1 cup Rolled Oats
- ½ cup Dessicated Coconut
- ½ cup (75g) Raw Cashews
- 8 Dried Dates
- 3 Tbsp (45g) Butter or Coconut Oil
- * Filling *
- 1 cup (150g) Raw Cashews
- 1 ½ cups (160g) Dried Dates
- 1 large Banana
- 1 tsp Vanilla Extract
- * Topping *
- 1-2 Bananas, sliced
- ¾ cup Greek Yoghurt
Pre-heat the oven to 180 degrees C.
Place base ingredients in a blender and combine. Press down into a lined spring form tin or pie dish. You can press it all flat or create a small lip around the edges.
Bake for 6-8 minutes until light golden brown then allow to cool.
Meanwhile place filling ingredients in your blender and mix until well combined (usually about 3-4 minutes), pausing and scraping down the sides a couple of times to ensure everything is well mixed.
Once the base has cooled, pour the filling in and spread it out. It can be very sticky so use a metal spoon that has rested in a cup of boiling water to spread it evenly.
Keep chilled until ready to serve. Top with a layer of thinly sliced banana (saving some for a garnish.)
Then spread the yoghurt over top of the banana layer almost to the edges of the pie and garnish with remaining banana slices.
Watch the Cook with Lauren video for step by step instructions and tips!
• For a dairy free option, use coconut oil in the base and replace yoghurt with the scooped out top half of a can of coconut cream.
• If you prefer serving it with Ice Cream, make up some frozen banana ice cream just prior to serving (by blending pre-frozen banana chunks) and scoop a few balls on top of a chilled pie.
• For a hot version you can return the pie to the oven once you add the filling and cook for a further 8 minutes then serve it hot, topped with the cold banana ice cream.
Let me know how it goes for you!
Please leave me a comment below...