This is quite possibly the best dessert I've ever made.

The almond cookie crust, the salted caramel, the vanilla coconut cream, ripe bananas.

It's the most perfect combo and definitely going into the Kids' Recipes eBook which I'm currently working on.

To be the first to know when the eBook launches, make sure you're on the list>>

So without further ado...

The best ever Banoffee Pie

...which just happens to be vegan, gluten free, dairy free, refined sugar free and raw

For the crust

1 cup (150g) pitted dates

1 cup (140g) almonds

1/2 cup (45g) GF jumbo oats 

5 tablespoons extra virgin coconut oil, melted

3 tablespoons coconut palm sugar

optional: 1-2 tablespoons cacao powder

For the caramel layer

*1 cup (150g) pitted dates, soaked 4-6 hours*

1/2 cup (105g) extra virgin coconut oil, melted

1/2 cup (65g) coconut palm sugar

1/4 cup (60ml) hot water

1/2 teaspoon Himalayan salt

For the cream layer

*1 can (400ml) coconut cream*

1 vanilla pod

optional: 2 tablespoons xylitol, powdered

For the topping

3 bananas

Optional: dark chocolate, roughly chopped

*Some prep time is required here. Read the method below at least 12 hours before starting on recipe.*

METHOD

You will need a 7 inch/ 18 cm tart dish for this recipe. Ensure it has a removable base so you can lift the whole pie out.

Begin with the crust. Process almonds, oats, coconut sugar and cocoa powder (if using) in a Food Processor, using an S blade.

Add the dates and continue to process until fully broken down. Finally, add the melted coconut oil and process until the crust is no longer crumbly and has a consistency of mouldable grainy play-dough.

Transfer the full mixture into your pie tin, distributing evenly. Using your hands, bring the mixture up the sides and press gently, squeeze the excess around the rim back inside or remove it and use to make the base thicker. Place in the fridge.

Start on the caramel layer by squeezing excess water out of soaking dates. (Retain the sweet water for another recipe like a smoothie). Put all the caramel ingredients into your Food Processor and process till you get a gooey cream without any chunks. (You may need to open up the machine and scrape sides down once in a while). Pour into the prepared pie shell and transfer into fridge for a minimum of 4 hours to set or speed up this process by transferring to a freezer.

To prepare the cream layer, you must first ensure that the can of coconut cream hasn’t been shaken for at least 8 hours. You might already have a can in your pantry, so carefully open it, scoop out all the set cream into a soup bowl and discard the liquid. (Note if the can has recently been brought home from the shops, it may have been shaken on the way and the creamy part would have become too runny. Stand it up in a cool place overnight before opening).

Scrape out the seeds from a whole vanilla pod. To do so, slice the pod in half lengthwise, then use a teaspoon to literally scrape all the seeds out until the inside of the pod is dry. Add the seeds as well as powdered xylitol, if using, to the bowl with cream in it. (The purpose of the xylitol is the same as of icing sugar- to make the frosting sweet and to help it set. This additional sweetness however is not needed here so if your cream isn’t super runny, then feel free to leave out xylitol). Stir with a fork till well combined. Make sure to press out all the clumps so the cream is as smooth as possible. 

When the caramel is set and you’re ready to serve, remove the pie from its tin and onto a flat dish which would allow for easy slicing. Top with coconut cream, spreading it to the edges. Slice the bananas and fan them in a spiral starting in the middle. Sprinkle with optional chocolate shavings. 

So now that you officially have the best recipe for raw Banoffee Pie there is, there's only three things left to do:

1. Make it!

2. Comment below squealing just how much you loved it!

3. Reserve your spot on one of our famous Afternoon Teas, where I show case a new raw dessert every month. Check for availability>>

Oh and just because I couldn't resist that light and 4 week old Banksy couldn't resist a milky smile after he too sampled that very slice...

I get to meet a lot of nice people working in the wellness industry but there’s always that someone who stands out and touches you with their beautiful spirit.  The very first time I met Madeleine Shaw she gave me the warmest hug and the loveliest smile, and I’ve seen her treat other friends, fellow bloggers and even fans in exactly the same way. She has almost 150K follows on Instagram and I’m not surprised- Madeleine’s posts are just as joyful and uplifting as she. This girl is the nutritionist to the stars, a health coach, a trained yoga instructor and an author of a brand new stunning book, Get the Glow. The book contains a wide variety of recipes with a good balance for vegans and carnivores, and I personally love her approach to focusing on the good stuff, rather than beating yourself up about the bad.

Meet our June’s Master of the Month…

DESCRIBE YOUR TYPICAL DAY OF EATING AND DRINKING.

Breakfast is a green smoothie – kale, avocado, fresh mint, lime and mango

Lunch – Poached salmon, avocado and a spicy salsa

Dinner – Pumpkin curry with cauliflower rice and some raw chocolate fudge

WHAT (OR WHO) INSPIRES YOU TO EAT WELL AND STAY HEALTHY?

My family, my boyfriend, my readers – i love feeling healthy and well to spend time with them and be the best version of me.

WHAT IS YOUR BIGGEST WEAKNESS WHEN IT COMES TO FOOD AND HOW DO YOU DEAL WITH THAT?

Croissants

I never have them at home

MY TOP TIP FOR:

Improving your diet is… Eating whole foods, nothing processed, packaged or refined.

Staying healthy while travelling is… Easy if you plan ahead – bring nuts, raw balls, some veggie sticks and an eye mask.

Detoxing is… Ok, but I’m more about eating healthy everyday.

Immunising is… Essential to do everyday, it keeps you healthy and strong. I love fresh ginger and turmeric shots.

WHAT’S THE NICEST THING ANYONE HAS EVER SAID TO YOU?

I love you.

HOW WOULD YOU LIKE TO BE REMEMBERED?

The girl who got everyone to eat well, love their bodies and glow.

IF YOU GOT TO KEEP ONLY 3 OF YOUR BELONGINGS: 1 THING FROM YOUR KITCHEN, 1 THING FROM YOUR GARDEN AND 1 THING FROM YOUR BOOKSHELF- WHAT WOULD THEY BE?

Kitchen – food processor

Garden – My blueberry plant

Book – The Alchemist

IF YOU COULD HOST A DINNER PARTY FOR 3 GUESTS (DEAD OR ALIVE)- WHO WOULD THEY BE AND WHAT WOULD YOU SERVE?

Marilyn Monroe

Clint Eastwood

Will Smith

WHY DO YOU BELIEVE THAT LIFE IS BETTER RAW?

I don’t personally follow these rules all the time, I eat healthily but enjoy meat and fish too, it works for me. I think its all about finding the right diet for you.

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Our Master of The Month shares her favourite raw food recipe…

RAW CHERRY CHOCOLATE FUDGE
Serves 6

If you struggle to fall asleep, cherry can be a great sleep aid – and the raw gooey texture makes this fudge a perfect treat with a cup of chamomile tea before bed. Don’t forget the active ingredient, almond butter – it provides lots of vitamin E for your skin.

100g almond butter (or any other nut butter)
100g coconut oil, plus extra for greasing
50g raw cacao powder
100g honey
1 tsp vanilla extract
pinch sea salt
50g dried cherries

Put the nut butter and coconut oil in the food processor and mix for 1 minute or so. Sieve in the raw cacao, then put in the rest of the ingredients (apart from the cherries) and whizz for a few minutes until totally gooey. At this point throw in the cherries and mix with a spoon.

Scoop out the mixture with a spatula into a coconut oil-greased 24cm baking tin, then put it in the freezer for 30 minutes until firmly set.

Cut the fudge into bite-size bites with a sharp knife, then pop them back in the fridge.

This keeps for 2 weeks in the fridge.

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For more on Madeleine Shaw, visit her website www.madeleineshaw.com . For Madeleine’s book, Get The Glow, see Amazon UK.