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This Banoffee pie is easy no baking required. A healthy dessert swap made with a crunchy base, with a creamy caramel topping with in between layers of sliced bananas.
- 1 Cup melted dark chocolate (sugar free)
- 1 Cup raw almonds
- 1 Tbsp peanut butter
Recipe by Charissa & Co.
A DESSERT THAT DOES NOT ANGER THE HORMONES AND AVOIDS THAT SUGAR RUSH
This Banoffee pie is easy no baking required.
A healthy dessert swap made with a crunchy base, with a creamy caramel topping with in between layers of sliced bananas.
Made without dairy or refined sugar. Instead of NO sugar, think glycemic control
Cutting all sugar out of your life is ACTUALLY impossible. The aim is is to lower your glycemic load.
Glycemic load is an estimate of how much the carbohydrates in a certain food or meal will raise a person’s blood sugar after eating it. You want to gradually increase blood sugar and insulin as opposed to causing spikes and dramatic drops.
There are plenty of ways to get your chocolate fix without the blood sugar spike.
Cacao is a great hormonal superfood, it boasts incredible amounts of balancing minerals like magnesium, iron, copper and manganese. Make sure your cacao contains at least 70% cacao or higher.
Aim of the game is to always try making a healthier swap just a little bit better.
For the base (crust) in a mixing bowl, add the melted chocolate, peanut butter to the almond mixture. Mix well and pour the base mixture into your cake moulds. Thereafter sprinkle your crushed coconut crunch along with your sliced banana, pop it in the freezer whilst you prepare your creamy mixture.
For the creamy mixture add all the ingredients together and mix. Remove the cake trays from the freezer and add your creamy topping. Once done, place the cakes back in the freezer for 30min to set.
For any leftover pie, store it in the fridge not the freezer.
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