Raw banoffee pie

This is a dessert with a capital D. It’s an all-singing, all-dancing party piece that definitely doesn’t want to go home at midnight.

We’ve used a lot of raw dairy products here, which taste amazing and so much better than their pasteurised equivalents.

Edited recipe extract from Raw Is More by Eccie and Gini Newton, published by Kyle Books and distributed by Simon & Schuster Australia, RRP $35.


4 ripe bananas
500ml raw cream
25g flaked raw almonds
1 tablespoon raw cacao powder

For the base
25g raw butter
40ml raw almond milk
100g raw pecans
150g oatmeal
25g raw cane sugar

For the sauce
100g raw butter
1/4 teaspoon salt
8 tablespoons raw cane sugar
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
3 teaspoons cinnamon
40ml raw almond milk


1. Grease and line a 20cm tart tin.

2. For the base, melt the butter at 35.C. Combine the butter with the milk. Blitz the pecans and oatmeal in a food processor for 10 seconds then combine in a bowl with the butter, milk and sugar. Press the mixture into the base and sides of the tart tin. Freeze for 2 hours.

3. For the filling, thinly slice the bananas. Whip the cream until it forms very soft peaks. Combine the ingredients for the sauce and heat to 35.C so the butter melts. Give everything a good mix then begin layering the dessert. Remove the tin from the freezer.

4. First drizzle a couple of tablespoons of sauce onto the base. Add a layer of banana slices, add a layer of whipped raw cream, then add another layer of banana slices and the flaked almonds. Drizzle over the rest of the sauce. Dust with cacao.