Dairy Free + Dessert + Easy Healthy Recipes + Gluten Free + Health & Lifestyle + Sugar Free + Vegan + Vegetarian

Vegan Banoffee Pie

12 April 2022
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By popular demand, I am sharing our classic banoffee pie done JSHealth style. I’ve kept it vegan to suit all dietary needs but trust me when I say it tastes as good as – or maybe even better than – the real deal. 

My chef’s tip? Make sure to place your coconut cream in the fridge the night before baking to help it solidify. 

If you create it, make sure to let me know. Love seeing your JSHealth recipes in action!


Serves: 16

For the base:

  • 1 cup almonds
  • ¼ cup coconut oil, melted
  • ¼ cup coconut flour
  • 2 tbsp maple syrup

For the caramel

  • 8 Medjool dates, pitted
  • 4 tbsp water
  • ½ cup tahini
  • 1 tbsp almond butter
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

For the topping:

  • 2 bananas, sliced
  • 1 400ml (14.1oz) tin coconut cream, chilled
  • 1 tsp vanilla essence
  • 1 tbsp maple syrup



  1. Preheat the oven to 180°C or 360°F. Line the base of a 20cm tart tin with baking paper. Grease the sides with coconut oil. 
  2. To make the base, combine all of the ingredients in a food processor. Blend until the mix comes together. Season with a pinch of sea salt. Press the mixture into the base and sides of the greased tart tin. Bake in the preheated oven for 15 minutes. Once baked, remove from the oven and gently remove the tart tin. Set aside to cool. 
  3. For the caramel, combine all of the ingredients in the same food processor. Season with sea salt and blend until smooth. Use a spoon or spatula to spread the caramel on top of the base. 
  4. To make the topping, whisk together the chilled coconut cream (use only the thick cream, discard any watery liquid), vanilla essence and maple syrup. Arrange the banana slices on top of the caramel, followed by the whipped cream. 
  5. Store in the fridge until ready to serve. Any leftovers will keep covered in the fridge for 2-3 days. 


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