- For the Base:
- 185g almond flour
- 80g cashews
- 3 tbsp coconut oil
- pinch of salt For the Toffee Filling:
- 12 medjool dates, pitted and soaked in boiling water for 1 hour, plus 3 tbsp soaking liquid
- 1 tbsp almond butter
- 1 vanilla pod, scraped, or 1 tsp vanilla paste or essence
- pinch of salt To Serve:
- 200ml coconut cream, whipped
- ½ vanilla pod, scraped, or ½ tsp vanilla paste or essence
- 3 bananas
- 3 tablespoons cacao powder grated chocolate (optional)
- Preheat the oven to 180ºC.
- In a blender, blitz the base ingredients until you get a lovely sticky consistency. Pour into a 20cm cake tin or good-quality silicone mould and gently press down until you have a beautiful even base. It is nice to have a small edge just like you would with a classic pie. Make the edge by pushing your thumb on the inside of the casing and shaping with your other thumb from the top, working your way all around.
- Cook in the oven for 10–15 minutes until golden brown. Once cooked, transfer to a wire rack to cool.
- While the base is cooking, make the toffee filling. Put all the ingredients into a blender and blitz until you have a beautiful sticky, toffee-like consistency. Set aside.
- Once the base has cooled, pour the sticky toffee mixture into the pie casing and make sure you have an even layer.
- Now do the same with the whipped coconut cream.
- Slice the bananas and arrange on top of the coconut cream. Finally, sift a layer of cacao powder on top and you are ready to go. If you are feeling fancy, grate some extra chocolate on top.
- Tip: Cake base can be made raw; just pop in the freezer instead of the oven for an hour.