- 2 cups rolled oats or buckwheat
- 1 cup dried coconut
- 3/4 cup dates, soaked in boiling water for 5-10mins, then drained
- 2-4 tbsp boiling water
- Pinch of salt
- 2 avocados
- 3 bananas
- 3/4 cup peanut butter
- 1/2 cup cacao powder
- 1x 400ml can coconut cream (we used trade-aid)
- 1/2 tsp salt
- 1 ripe banana
Montford Estate 2020 Marlborough Chardonnay
Add the rolled oats and coconut into a blender and blend into a fine flour.
Add the remaining pastry ingredients and blend until you have a thick dough that has a super dense porridge stickiness.
Line a tart tin with baking paper and place the porridge pastry into the tin.
Evenly press the pastry up the sides of the tin and across the bottom. Using the back of a spoon to get a flat surface.
Slice 1 banana and randomly place the slices on the bottom of the base. Set aside.
To make the smoothie filling, add everything into a blender and blend until you have a smooth, thick and creamy filling.
Pour the filling over the base and smooth out the top with the back of a spoon or specula.
Randomly slice 1 banana on top and place it in the freezer to set for 2 hour.
If you are serving the pie all at once, set it for 2-3 hours, cut serve immediately with a dollop of yoghurt and extra banana.
If you are making it for breakfast throughout the week. Take the air out of the freezer just before the smoothie filling fully sets (1-2 hours) and cut into slices.
Store slices in an airtight container in the freezer for up to 2 months and bring out 1 hour before serving each time to soften the smoothie filling.