One of the beautiful girls at work had a birthday which she almost kept hidden, and yes we may have been late but we still took time to celebrate, and what better way to celebrate than with a Raw Banoffee Pie.
A recipe from the talented Elenor Ozich was used to create this scrumptious cake. When it comes to raw desserts I am always hesitant at trying new things. I believe there is an art to this delicacy and even after witnessing this talent first hand for two years at Mondays Wholefood, I still only make a few trusted and trailed recipes. For this one I substituted almond butter with peanut butter and decorated the top with flaked fudge not cacao nibs. It’s a solid beautiful recipe, the only thing I would comment on is the texture. It may have been because the blender I used wasn’t top notch, or I didn’t blend the cashews for long enough, but the cashew-vanilla layer was still a bit grainy-fast melting. I also think I’ve reached the point in which I need to introduce/try different flavors in my raw desserts. I always stick to vanilla, caramel, coconut, salted or chocolate. Perhaps a cherry ripe, cranberry & pistachio or mint will be more satisfying. For now though, here are some pretty pictures of this Raw Banoffee Pie, which may have a slice or two missing.
Creating delights such as this make me home sick for Mondays. However, celebrating today, and planning, crafting and dreaming over the last week of the things this floral season promises to be full of, makes me feel even more certain that my heart belongs in Wellington at this Grey & white signed florist studio, with three hilarious women and one little puppy who is almost as scrumptious as the cake above.