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Banoffee pie

T this Banoffee Pie is the perfect afternoon tea treat. Clear of all refined sugars you can enjoy this Banoffee Pie guilt-free!

  • Serves: 10
  • Prep: 30 minutes
  • Cooking: 2 - 3 hours

INGREDIENTS

  • 250g sugar-free plain cookies/biscuits
  • 125g unsalted butter, softened
  • 250ml can evaporated milk
  • 2 teaspoons gelatine
  • ¼ cup natural smooth peanut butter
  • ½ cup Natvia
  • 2 bananas
  • 300ml whipped cream

METHOD

  1. Place the biscuits in the bowl of a food processor and pulse until they resemble breadcrumbs. Add butter and process to combine. Firmly press over base and halfway up sides of a greased 20cm loose-bottomed tart tin. Bake at 180C for 8 minutes. Remove and stand on the bench.
  2. Heat the gelatine in ¼ cup water in a saucepan filled with until dissolved. Keep warm. Combine the milk, vanilla, Natvia and peanut butter in the bowl of a food processor. Process until combined. Pour in in the gelatine and combine. Pour mixture onto biscuit base. Cover and refrigerate for 2-3 hours or until set.
  3. Slice bananas and decorate the the pie with them. Dollop or pipe cream around the banana
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