Pi Day, Late A Day

I am walking into this post with an armful of reasons to like March, and I shall dump them upon you. Evenings are renewed with light, and there is light for taking photos again.

We walked through a gaggle of robins (ok, maybe four) in Prospect Park the other day. And had ice cream. Oh glory, in March the shop reopened, and we had ice cream from the best place we've ever tried. Mine ginger, his strawberry colada (mine was better).

Spring flung herself through the skies this year a bit too hastily, and summer almost had to hold her up, but she's back with cool breezes today.

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And? Pi Day. How could any day be happier than a day for the world's best food. Anything with a crust.

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Having inadvertantly missed celebrating several years in a row, I toyed with various ideas, but settled on the classic banoffee as my husband loves no dessert more. Layers of crumbs, thick toffee, bananas, and piles of whipped cream.

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In a combination of old times (remembering my toy-sized oven in Scotland), I set out to make a grain, dairy, and sugar free version for myself (and made his the regular, sicky sweet way). I had a bit of inspiration, but the final version was even more delectable than I'd hoped. I literally couldn't stop licking my fingers, and trying not to get the camera dirty. You must try it! Here goes.

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HAZELNUT MEDJOOL BANOFFEE PIE
Makes 2 individual servings

Ingredients
Crust
1/4 cup hazelnuts
1 Tbl coconut flour
1 1/2 Tbl. coconut oil
pinch of sea salt
2 tsp. maple syrup
1/2 tsp pure vanilla extract

Toffee
4 Medjool dates
1 tsp maple syrup
1 Tbl coconut oil
pinch of sea salt

Topping
1/4 cup coconut cream
1 tsp maple syrup
pinch of vanilla bean powder (or dash of vanilla extract)
1 banana

Directions
1. To make crust, blend all crust ingredients in food processor until hazelnuts are coursely chopped.
2. Preheat oven to 350 F, and oil small ramekins with coconut oil.
3. Press crust into ramekins.
3. Bake crusts for 15 minutes or until just lightly toasted and set.

  1. Meanwhile, soak dates for 15 minutes in hot water, then drain.
  2. Combine all toffee ingredients in food processor and blend 60 seconds, or until very creamy and smooth.

  3. Scoop toffee onto cooling crust, and refrigerate at least 1 hour.

  4. Gently whisk coconut cream with maple syrup and vanilla.

  5. When ramekins are completely cool, remove from refrigerator and scoop on cream.
  6. Add slices of banana and enjoy!
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Try it---you'll love it!

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