Who can resist a slice of banoffee pie?! I know I sure can’t! That crumbly biscuit base, rich, gooey caramel filing, fresh banana slices and cream to top it all off! Y-U-M!
Lately my favourite past time has been healthy-fying my favourite desserts and making them into raw treats, so this recipe came about and I am beyond happy with how it turned out! So sweet, decadent and indulgent, yet not too overly sweet so that you can’t finish a slice.
Traditionally the caramel/toffee layer of the banoffee pie is made of condensed milk, but my version uses predominately dates and almond butter to make the gooey caramel. Dates are so sweet naturally so there is no need for any added sugars to achieve that perfect caramel filling.
The whipped ‘cream’ on this pie isn’t your traditional whipped cream either, its made from coconut milk! When you chill full-fat coconut milk in the fridge overnight, part of the milk solidify’s and you use that to make the cream. The result is light, fluffy and not too rich; so it pairs perfectly with the rich caramel filling.
This pie is also vegan, raw, dairy-free and refined sugar-free!
Raw Vegan Banoffee Pie
- 1.5 cups rolled oats
- 1.5 cups almonds
- 1/3 cup melted coconut oil
- 2 tbsp maple syrup
- Tsp ground cinnamon
- Pinch of salt
- To make the base, first blitz the almonds in a food processor or blender until roughly blended with small chunks remaining. Then add remaining ingredients and blend until well combined and a dough-like mixture has formed.
- Transfer the mixture into a pie pan (one with a removable base for easy removal at the end) and press down mixture firmly using fingers so that it covers the entire base and sides.
- Place in the freezer while you move onto the caramel filling.
- 2 cups of pitted dates, soaked in boiling water for 30 minutes (discard the water after soaking)
- 3 tbsp almond butter
- 1 tbsp coconut oil, melted
- 1 tsp vanilla essence
- Pinch of salt
- Place all ingredients into a blender or food processor and blend until a smooth paste forms.
- Spoon mixture over the base and evenly spread with the back of a spoon.
- 2 sliced bananas
- Arrange the sliced bananas evenly over the caramel layer and place in the fridge while you move onto the final layer – the coconut cream!
Whipped Coconut Cream Layer
- 2 cans of full fat coconut milk, chilled in the fridge overnight (make sure you get a good quality coconut milk! I made the mistake the first time of using a cheaper ‘homebrand’ and the cream and milk didn’t separate, so go for a good quality, full fat option)
- 1/2 tsp vanilla essence
- 1 tbsp maple syrup
**Tip: before moving onto this layer, chill a metal bowl and your electric mixers in the fridge so they are cold for when you go to whip the coconut milk.
- Spoon out the think layer of coconut cream that will have separated from the coconut milk and discard the liquid beneath. You only want the cream, none of the liquid milk!
- Add remaining ingredients to the cream and whip for 5-8 minutes on high using handheld electric beaters. The cream should start to become fluffy and stiffen slightly (see images above).
- Spoon the whipped coconut cream over the pie so that it covers the whole thing.
- Optional (but highly recommended): shave over some dark vegan chocolate or sprinkle some cacao nibs on top of the cream to finish.
Storage: this will keep in the fridge for up to a week or cut into individual pieces and freeze for up to 3 months.