CHOCO HAZELNUT LAYER BANOFFEE PIES 🍌
SWIPE RIGHT 🥧🥧
Category
Pies Servings
4 Prep Time
15 minutes
Cook Time
30 minutes Total Time
45 minutes Difficulty
medium
INGREDIENTS
- 110g oat flour
- 35g agave or maple syrup
- 35g coconut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
BANOFFE FILLING
- 100g agave or maple syrup
- 110g dates
- 2 bananas
- 6 tbsp peanut butter (or cashew / almond butter ) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.