BANOFFEE COFFEE PIE RECIPE
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Time to read 1 min
If you’re anything like us at Australian Sports Nutrition, you will love any opportunity to celebrate one of our favourite beverages, coffee, on International Coffee Day!
But it’s more than just a day, it’s a lifestyle…which is why we’re fuelling your creativity and coffee cravings with this recipe from our friends at Before You Speak using their Before You Speak Coffee!
Banoffee Coffee Pie Recipe
(GF, DF, RSF)
INGREDIENTS:
CRUST
1/2 cup almond meal
2 cups low gluten oats
1/2 teaspoon cinnamon
1/2 sachet Beforeyouspeak Adrenal Decaf
Coffee - Unsweetened
1/4 teaspoon fine sea salt
1/4 cup coconut oil, melted
2 tbsp sugar-free maple syrup
1 1/2 tablespoons water, or as needed
CARAMEL FILLING
1 1/2 cups Medjool dates, pitted
3 tablespoons natural peanut butter
1 teaspoon fresh lemon juice
1/4 teaspoon fine sea salt
1/2 teaspoon vanilla bean powder
TOPPING
1 cup yogurt of choice, vanilla
3 large bananas, sliced
2 squares dark chocolate, shaved
METHOD:
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Preheat the oven to 180°C. Lightly grease the base and sides of a tart pan with coconut oil.
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Add the almond meal, oats, cinnamon, Adrenal Decaf and salt into a processor/blender and process until fine. Add the melted oil, maple syrup, and water, then process until the mixture comes together. The dough should stick together when pressed between your fingers.
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Crumble the dough across the tart pan in an even layer. Starting at the centre, press the dough flat into the pan and work your way outward and up the sides. With a fork, poke the base of the tart to allow the air to escape while baking.
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Bake the tart for 10-12 minutes until lightly golden. Remove from the oven and place the tart pan on a cooling rack for about 15 minutes.
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Add the pitted dates into a bowl and pour boiling water over top. Let sit for 5 to 10 minutes. Drain the dates and add them to the food processor along with the peanut butter, lemon juice, salt, and vanilla bean powder. Process until smooth, stopping to scrape the bowl as needed.
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When the crust has cooled, gently spread all of the caramel onto the base of the crust until the base is covered. Slice all of the bananas. Place half of the banana slices on top of the caramel, pressing down lightly.
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Spread the yogurt on top of the banana slices in an even layer and then place the remaining banana slices on top of the pie. Garnish with shaved chocolate and enjoy!
