How To Make A Raw Vegan Banoffee Pie

The simply marvellous Banoffee Pie! A classic British dessert made up of a caramel, bananas and coconut cream. Our version is clean, raw, vegan, refine sugar free and gluten free. 

Each mouthful is not only delicious but we can make a case that it’s good for you too. The caramel is made from dates which are rich in dietary fibre and iron. Cashews are healthy fats and the coconut cream is full of healthy fats as well as being a great dairy alternative to cream. We think the Queen herself would approve.

This gluten free dessert recipe can be made into a large single pie or smaller individual pies.

Raw Banoffee Pie Recipe

Ingredients

Pie Shell

• Date paste – 1 1/2 cups (half pitted dates, half boiling water)
• Cashews – 3 cups
• Sea salt – pinch

Caramel 

• Tahini – 1/2 cup
• Bananas – 5
• Date paste – 1 1/2 cups
• Coconut oil – 1/4 cup
• Almond milk  – 3/4 cup

Whipped Coconut Cream

• Coconut cream – 1 can, refrigerated overnight
• Maple syrup – 1/4 cup

Optional Extras

• Bananas – 2
• Cacao powder – 1 tablespoon

Method

Pie Shell

1. Line and spray a spring form tin, tart tin, mini tart tin or even muffin tins
2. Process the nuts to form a crumb add the dates one at a time or the date paste until the mixture is able to stick together when pressed between the fingers
3. Press into the bottom and the sides of your tin – for the larger tins it will only go half way up
4. Place in the freezer while you make the caramel

Caramel

1. Blend all ingredients together
2. If you feel you need a more caramel flavour add some more dates
3. The mixture should be thick – if it’s too runny add some more tahini or coconut oil
4. Set in the freezer for a few hours

Next day

1. Slice the two bananas and layer on top

Whipped Coconut Cream 

1. Open up the refrigerated coconut can and careful scope out the solid bits being careful to avoid the liquid
2. Add to a bowl with the maple syrup
3. Whisk until the consistency of whip cream – it should have stiff peaks
4. Use a spatula to spoon the mixture on to the pie forming peaks
5. Stiff over raw cacao over the top
6. Top with banana slices
7. Store in the freezer
8. When ready to eat allow to rest in the fridge for about 15 minutes