Rick has mentioned to me a couple of times about how his mom would prepare banoffee pie almost every Christmas season when he was younger. But how is he going to have banoffee pie when he's here in San Diego and his mom and rest of his family is over in San Jose?
I intervened!I made the pie early in the day and didn't have a slice until after work (I wanted Rick to have the first bite). I'm not too sure how non-vegan banoffee pie is made (or what it tastes like) but I thought this one came out delicious. Rick agrees; we ate almost all of it in one day! He was also very happy because it reminded him of his youth when he was in San Jose.
Guess who's proud of herself? ^_^You can get this yummy recipe by clicking here.
So why do I call it healthy? Most of the recipe is sweetened naturally by fruits, which makes room for fiber and other beneficial nutrients. For instance, the toffee spread was mostly sweetened by soaked and pureed dates, which already have a caramel-like taste. Also, the coconut cream was sweetened with a ripe and pureed banana.
Another reason why this pie is healthier than the original is because it makes reasonable-sized portions. The slices were thin, but were packed with texture and flavor (maybe I should bake the next banoffee pie in 3-4 ramekins so that they appear fuller). The recipe yields about 4-6 servings and the calories aren't very intimidating at all. =)
Nutrition Facts per Serving
(for every 1/6 of the pie)
Sugar: 23g (fruits and sweetener combined)
I will totally be making this again some other time. Delicious.
Tomorrow (Christmas!), Rick and I are going to Evolution Fast Food Cafe to munch on holiday brunch and possibly chat up with some fellow veg-heads. I also plan to make a light romaine salad to bring over to my parent's house. Then we all know what's next after that; presents!