Raw Banoffee Pie

Instructions

1. In a chopper combine the brazil nuts with dates until chopped to a fine consistency. Line the bottom of a serving dish. Leave to set in the fridge.
2. Slice the bananas and taking the juice of a lemon, place in a sealed plastic container. Turn the container over a couple of times to ensure that the banana and juice are well integrated.
3. Place a glass bowl over boiling water (or even over a bain marie). Add the muscovado sugar. Pour in the cream and melt. Keep stirring until well combined. Add the agar agar and continue stirring. Leave the toffee sauce to one side.
4. Meanwhile, whizz the chickpea water in a mixer until it becomes light and frothy.
5. Top tip – I do this to ensure that the banana is coated and it minimises oxidisation.
6. Remove the serving dish. Lay the sliced bananas over the brazil nuts and date mixture.
7. Switch off the mixer. Gently add the toffee sauced to the whisked chickpea water. Only lightly combine.