No Bake Banoffee Pie

Serves 8-10

Time 30 minutes plus chilling

Ingredients

Base

1⅓ cup rolled oats

⅓ cup walnuts

½ cup hemp seeds

⅓ cup cacao

8 Medjool dates (100g), pitted

1 tbsp vanilla extract

2 tbsp hemp seed oil

3 tbsp melted coconut oil

Filling 

4 ripe bananas (425g), sliced

1 tbsp vanilla extract

Caramel

400ml coconut cream

½ cup coconut sugar

1 tbsp cornflour

Pinch salt 

Cream Topping

1 cup raw cashews

1 tbsp maple syrup

¼ cup water

20g dark chocolate, shaved, to serve

2 tsp hemp seeds

Method

Place the oats, walnuts, hemp seeds, cacao, dates, vanilla and oils (a little at a time) into a food processor and pulse until the mixture comes together. Press into the base and sides of a 11 cm x 34 cm fluted rectangle tart tin. Cover and refrigerate whilst you prepare the caramel.

Blend the cornflour with 1 tablespoon of water. Place the coconut cream, coconut sugar and cornflour mixture into a pan and cook stirring over a medium heat for 5-10 minutes or until the mixture boils and forms a thick caramel.

Slice the bananas and toss in the vanilla. Arrange the bananas to cover the base of the tart shell. Top with the caramel and refrigerate overnight or until the caramel sets.

To make the cashew cream, place the cashews into a bowl, cover with water and leave at room temperature overnight. Drain the soaked cashews and place into a high speed blender jug with the maple and water. Blend until it is very creamy.

To serve, spoon the cashew cream over the top of the caramel. Finish with shaved dark chocolate and hemp seeds.