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

Vegan Banoffee Pie

12 November 2023

Thanksgiving is just around the corner and what better way to celebrate than with this super simple banoffee pie!

You can prep the base and caramel the day before and then assemble on the day. We’re convinced that our take on this classic dessert will leave your guests wanting seconds! 

Jess x

Ingredients

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

 

Method

  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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