Raw Vegan Banoffee Pies
with Rolled Oats
3 Hours (in freezer)

Made with Harraways
Rolled Oats
• 125g dates, pitted
• 95g Harraways Rolled Oats
• 95g desiccated coconut
• 15g coconut oil, for greasing the muffin tray
• 30g coconut oil

Banoffee Filling
• 200g Killinchy Gold DAIRY FREE Salted Caramel & Cashew Oat Frozen Dessert, softened
• 180g dates, pitted and soaked
• 60g almond butter
• ½ tsp salt
• ½ tsp vanilla extract

• 250g coconut yoghurt
• 2 bananas sliced
• Vegan dark chocolate or cacao nibs
• Cashew nuts
1. Preparation:
Grease a 12-cup muffin tray with coconut oil.

2. Base:
In a food processor combine all ingredients until mixture is uniform and well combined. Evenly distribute, as best as you can, into each cup of the muffin tray and press down firmly.
Freeze for 3 hours.

3. Banoffee Filling:
Bring Killinchy Gold DAIRY FREE Salted Caramel & Cashew Oat Frozen Dessert to room temperature and soak dates in hot water for 5 minutes. Combine all filling ingredients in a blender or food processor until smooth, creamy and uniform.

4. Putting it together:
Defrost the bases at room temperature for 10 minutes and carefully remove the base from the muffin tray. Spoon the banoffee filling into the base cups. Garnish with toppings and serve immediately.