METHOD:
The night before – chill the two cans of coconut cream in the fridge.
1. First, prepare a pie tin by lining it with plastic wrap.
2. Place buckwheat in a blender and whiz for a few seconds till it has powdered – a few whole bits in there is fine and will add to the biscuit-like texture.
3. In a food processor, combine all base ingredients and pulse till combined and dough-like. Press mixture evenly into prepared tin, then set in the freezer.
4. To make the toffee, soften dates by placing in a cup covered with hot water for ten minutes. Drain, then add all toffee ingredients to a blender and blitz till smooth. Spread evenly over pie base.
5. To prepare coconut cream – open chilled cans, drain any liquid out, then whip in a cake mixer for a short while till nice and creamy. I often add a teaspoon or two of maple to sweeten.
6. Peel and slice bananas, arrange over toffee layer, spread whipped coconut over the middle, then sprinkle with grated chocolate