None of us can get enough of this pie! The best thing about it is that not one of it tastes healthy; in fact, it tastes the total opposite – rich, creamy, sweet and decadent, which is especially lovely, As all the ingredients are so nourishing.

Serves 2

For the first layer:

  • scant 3/4 cup pecans (about 2-1/2 ounces)
  • 2/3 cup almonds (about 3-1/2 ounces)
  • 2 teaspoons almond butter (see recipe below)
  • 2 tablespoons raw honey
  • 2 Medjool dates, pitted

For the middle layer:

  • 2 very ripe bananas
  • 2 tablespoons almond butter

For the top layer:

  • 6 Medjool dates, pitted
  • 4 tablespoons almond butter
  • 1 over ripe banana, plus 1 more banana for layering

For the first layer:

Start by making the base. Place nuts in a food processor and blend for a minute or 2, until a crumbly mix forms, then add the almond butter, honey and dates and blend again. Once it’s nice and sticky, stop blending and fill the bottom of two glasses with the nutty goodness, pressing it down firmly with a spoon to set.

For the middle layer:

Next, make the banana cream layer by simply placing the peeled bananas and almond butter in the processor and blending until smooth. Put this on top of the nutty layer and place in the freezer for 20 minutes to set.

For the top layer:

While this freezes, make the caramel layer by placing the dates, almond butter and the overripe banana into the food processor, with 4 tablespoons water and blending again until smooth.

After 20 minutes, remove the glasses from the freezer and peel and slice the final banana in layers over the banana cream before adding the caramel layer. Top the caramel layer with some banana slices.

Almond Butter 

Makes 1 large jar

  • 14 ounce almonds (about 2-3/4 cups)
  • sprinkling of salt
  1. Preheat the oven to 400 F (convection 350 F).

  2. Roast the almonds for about 10 minutes, then remove them and allow them to cool for a few minutes.

  3. Place the nuts in a food processor and blend for about 15 minutes with the salt until smooth and creamy. During this time, you might need to scrape the nuts off the side of processor once or twice.

  4. Store in an airtight container at room temperature for up to a week.

– from the book, “Deliciously Ella” by Ella Woodward

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