Prep time 30mins + overnight setting time
Vegan, Vegetarian, Make Ahead, Budget Friendly ($0.56 per serve)
- 1 cup rolled oats
- 1/3 cup sunflower seeds
- 1/2 cup shredded coconut
- 3/4 cup coconut oil
- 1 cup fresh medjool dates, pitted
- 1/2 cup tahini
- 3 tsp vanilla extract
- 2 small bananas, thinly sliced
- 300g silken tofu, drained of excess liquid
- 2 tbsp lime juice
- 2 tbsp Natvia
- 1 & 1/2 tbsp long life reduced-fat coconut milk
- 2 tsp psyllium husks
- 1/2 tsp cacao/cocoa powder
- Line a square cake tin (approx 20cm x 20cm) with baking paper leaving excess over the edges so you can use it to remove the set pie later.
- Make the base by combining oats, sunflower seeds, coconut and ¼ cup of the coconut oil in a food processor and processing until it forms a rough crumb texture.
- Press into the prepared cake tin. Place into the fridge.
- Place the remaining coconut oil, dates, tahini, 1 & 1/2 teaspoons of vanilla extract, and a pinch of salt into food processor and blend until smooth. Add 1/4 cup of water and blitz again to combine. The consistency should be thick and smooth, like a caramel sauce.
- Spoon this caramel filling over the base and smooth flat. Arrange the sliced bananas over the top and return to the fridge.
- Make the final layer by using electric beaters to whip the tofu, lime juice, Natvia and remaining 1 & 1/2 teaspoon of vanilla for 2 minutes. After 2 minutes, add the coconut milk and psyllium husks and whip for another 5 minutes.
- Spoon this “cream” layer over the bananas, and sprinkle the top with cacao/cocoa powder. Return the whole pie to the fridge to chill overnight.
- Once chilled and firm, slice into 25 pieces, (5 x 5 rows).
- One piece is one serve. Leftovers can be stored in an airtight container in the fridge for 3-4 days
The water content of tofu varies from batch to batch, so make sure to drain the pack first, and if the tofu layer looks super soft, reduce coconut milk or add more psyllium husks.
Nutritional Information Per Serve
Energy 731 kJ / 174 cals Protein 2.9g Fibre 2.3g Total Fat 13g Carbohydrates 9.7g Saturated Fat 5.8g Total Sugar 6.2g Free Sugar 0g
The Healthy Mummy Magazine
This tasty recipe is an extract from ‘The Healthy Mummy’ magazine, available now at select newsagents and supermarkets for RRP$9.99.