There are some really lovely people in this world. The type of people who want to help simply because they can. The type of people who wish the best for others. The type of people who are willing to go out of there way for the sake of somebody else.
There are genuine people, with kind hearts and thoughtful minds. There are people who embrace the bright side, who give the benefit of the doubt, who see the best in those around them, and wisely chose their battles.
These people have often walked rough roads of their own, perhaps that is why they have such a grounded perspective on what matters, and just as importantly, what doesn’t.
If there is someone hurting you, someone not playing nicely, someone causing you pain, remember these people and smile, perhaps those who are creating distress have not walked the rough roads and consequently remain oblivious to what is important.
Lets celebrate the wonderful people in our world. Let’s celebrate with pie.
Banoffee Pie
Base
1/2 cup of raw cashews
1/2 cup of desicatted coconut (finely shredded dried coconut)
pinch of salt
I like to grease the pan I am using with macadamia oil.
Blend until very well combined, this will take a little while, the mixture will start to resemble play dough. I roll the mixture into a ball then press it down into my removable base mini pan. Pop into the freezer to set.
This mixture can be a little tricky to work with, you can add a few dates if you want too, however I really like that it has no sweetener, I think it is a perfect contrast to the sweet filling.
Filling
10 medjool dates, seeds removed
1/4 cup of boiling water
pinch of salt
1 teaspoon of vanilla
Soak the dates in the boiling water and leave until cooled. Once the water is cool put the dates, water, salt and vanilla into your blender or food processor and blend until smooth.
Remove your base from the freezer. Loosen the base from the pan, this is much easier to do before you have filled them. Return the base to the pan and fill with the date mixture. Refrigerate.
Topping
150 grams (2/3 cup) of thick, solid coconut cream*
1 (150 grams) bananas
1 teaspoon vanilla
2 teaspoons lemon juice
pinch of salt
Place the banana into the blender and puree, add in the remaining ingredients and blend until well combined. Top your pie. Store in the fridge. I like to eat this pie the day I make it. Enjoy!
* This is the cream that forms on the top of the can when coconut milk is left in the fridge over night. I remove the can from the fridge, turn it upside down, open it with a can opener, drain off the liquid (this can be used in smoothies) and the remaining portion is your cream.
The quantities given above are the perfect amount for either three pans with a 9cm base, or one 12cm x 12cm removable base deep quiche pan. When I make it into the quiche pan I typically cut it into four serves.
This post was inspired by an old friend, someone I did not know well and have not seen since completing high school. This person has been unconditionally generous with both his time and his mind. He has spoilt me with both patience and knowledge. Thank you is not enough.