CARAMEL BANOFFI CHOCOLATE WALNUT PIE
Time; own time, you decide
Rich Tip: B-Creative
- ½ c. Brazil nut flour
- ½ c. coconut flour
- ¼ c. coconut sugar
- 1/8 tsp. sea salt
- 2 tsp. maple syrup
- 1 tsp. vanilla extract
- ¾ c. plus 2 tbsp. melted cacao buoer . c.
- Lucama powder
- ¾ coconut nectar
- 1 tsp. butterscotch extract
- 1 large firm but ripe banana
- 1 tsp. vanilla bean powder or vanilla extract
- 1 c. coconut cream
To make the caramel:
Place the melted cacao butter in a small bowl, then add the Lucama powder, coconut nectar, and butterscotch extract. Whisk with a fork until all clumps are gone and the mixture turns a caramel color. Pour three-fourths of the caramel into the piecrust and reserve the remainder for later use. Make the filling and the cream.
To make the filling:
Slice the banana into 1⁄4″ rounds. Place the slices on top of the caramel layer, working your way from the centre out. To make the cream. Place the vanilla bean powder and coconut cream in a medium bowl. Mix lightly with an electric or hand mixer un-l fluffy, about 2 minutes.
To make the crust:
Place the Brazil nut flour, coconut flour, coconut sugar, sesame seeds, sea salt, maple syrup , and vanilla extract in a food processor. As it’s running, add the coconut nectar. Process until well combined but still very crumbly. Pour the crumbs into the pie pan. Working your way from the centre out, press the crumbs down and out toward the edges, then up the sides with your thumb to form an even crust. Set aside and make the caramel.
Line an 6″ pie pan with wax paper.
Place a pastry bag in a tall glass, allowing the edges of the bag to hang over the rim of the glass. Scoop the cream into the bag, then use it to create light, interlocking puffs of cream on top of the bananas. Grate just enough raw chocolate over the cream to create a freckling of chocolate. Dip a fork into the remaining caramel and drizzle it lightly on top. Serve immediately or store in the refrigerator for up to 2 days.