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Banoffie -Banana Coconut Cream- Pie (AIP, Paleo)

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This tastes incredible! Allergy friendly and following an auto immune protocol diet doesn’t mean missing out on dessert! It’s sure to satisfy that sweet tooth and it can even be made raw.

Further Food Nutritionist Commentary:

This dessert is extremely healthful-with superfood ingredients and no added sugar. Gelatin in it's unsweetened form, is very healing to the gastrointestinal track. Coconut oil provides healthy fat in the form of medium chain triglycerides, which allow it to be utilized by the body instead of stored. A word for the IBSers, dates are very high in FODMAPs, so this recipe might not be for you.

By Dianne Rishikof, MS, RDN, LDN

Banoffie -Banana Coconut Cream- Pie (AIP, Paleo)

  • Prep Time:20 Minutes
  • Cook Time:30 Minutes plus 5 hours in refrigerator
  • Servings: 6

Ingredients

Base:
1 cup shredded coconut
1 cup Medjool dates or dried dates (softened in hot water for twenty minutes)

 

Pie Mix:

2 large bananas (ripe)
1 cup of dates (softened for at least an hour in hot water to make the texture mushy)
1 tin coconut cream
1 teaspoon gelatin
1/2 cup water (warm)

Instructions

Base:
1. Preheat oven to 180C/350F (for baked version).
2. Line a shallow cake tin.
3. In a food processor, whizz together base ingredients for one minute, scrape sides and whizz again for a further minute.
4. Knuckle the mix into the cake tin, making sure there are no cracks where it may split.
5. Leave raw or bake. To bake – place in the fridge for 15 min to set, bake for 15 minutes, then place in fridge again.

Pie Filling:
1. In a food processor, whizz together bananas and dates.
2. Add in coconut cream and whizz again.
3. Melt the gelatin by mixing it with warm water and whizz.
4. Pour carefully into base, it will be very watery.
5. Set in the fridge for about 5 hours then enjoy!

Base: 1. Preheat oven to 180C/350F (for baked version). 2. Line a shallow cake tin. 3. In a food processor, whizz together base ingredients for one minute, scrape sides and whizz again for a further minute. 4. Knuckle the mix into the cake tin, making sure there are no cracks where it may split. 5. Leave raw or bake. To bake – place in the fridge for 15 min to set, bake for 15 minutes, then place in fridge again. Pie Filling: 1. In a food processor, whizz together bananas and dates. 2. Add in coconut cream and whizz again. 3. Melt the gelatin by mixing it with warm water and whizz. 4. Pour carefully into base, it will be very watery. 5. Set in the fridge for about 5 hours then enjoy!

Nutrition Information

Per Serving:  Calories: 448; Total Fat: 23g; Saturated Fat: 20g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 18mg; Potassium: 150mg; Carbohydrate: 60g; Fiber: 1g; Sugar: 13g; Protein: 5g
Nutrition Bonus:   Iron: 6%
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5 thoughts on “Banoffie -Banana Coconut Cream- Pie (AIP, Paleo)

    1. Aleshia Dearlove

      Hi Michele! Coconut cream is different to coconut milk however coconut milk should work just fine in this recipe. Look for an organic brand if you can otherwise try to find one with minimal additives. Hope this helps. Aleshia xo

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