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Banoffee Pie

kept byjconn
recipe byOh She Glows

For the crust:
1/2 cup (78 g) raw almonds
2 cups (200 g) gluten-free rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1/4 cup (60 mL) virgin coconut oil, melted
2 tablespoons (30 mL) pure maple syrup
1 1/2 tablespoons (23 mL) water, or as needed
For the Raw Caramel Toffee:
1 1/2 cups (340 g) pitted Medjool dates
3 tablespoons (45 mL) smooth almond butter
1 teaspoon (5 mL) fresh lemon juice
1/4 teaspoon fine sea salt
1 vanilla bean, seeded, or 1/2 teaspoon vanilla bean powder (optional)
For the filling:
2 (14-ounce/398 mL) cans full-fat coconut milk, chilled overnight*
Raw Caramel Toffee (from above)
3 large (600 g) ripe bananas, sliced into thick “coins”
2 squares (6 g) dark chocolate, shaved



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