CHOCO HAZELNUT LAYER BANOFFEE PIES ๐ŸŒ

CHOCO HAZELNUT LAYER BANOFFEE PIES ๐ŸŒ

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CHOCO HAZELNUT LAYER BANOFFEE PIES ๐ŸŒ

SWIPE RIGHT ๐Ÿฅง๐Ÿฅง



Category Pies Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium

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INGREDIENTS

  • 110g oat flour
  • 35g agave or maple syrup
  • 35g coconut oil โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €

BANOFFE FILLING

  • 100g agave or maple syrup
  • 110g dates
  • 2 bananas
  • 6 tbsp peanut butter (or cashew / almond butter ) โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €โ €

CHOCO HAZELNUT GANACHE

  • 100g chocolate
  • 2 tbsp coconut oil
  • 1 tbsp hazelnut butter (optional)

      METHOD

      • Melt the coconut oil and mix all base ingredients until a dough forms
      • Line a muffin tray with silicon moulds, divide the dough into 4 balls and press the dough into the moulds. Freeze whilst you make the Flfilling .
      • Blend all filling ingredients on high speed until smooth
      • For the chocolate ganache, melt the chocolate and coconut oil on a bain marie and then stir in the hazelnut butter
      • To make the layers, spoon in 2 tsp of choco hazelnut ganache into the base of each pie, followed by 2 tsp of banoffee (you can use a piping bag to make this neater). If your choco layer is very thin, freeze it for 5 minutes before layering with banoffee
      • Alternate the layers and finish with a banoffee swirl on the top.