Banoffee Pie is a sweet classic, and this raw vegan version totally delivers on taste, texture and yumminess. It’s deliciously creamy, filling and sweet, and yet free from dairy, refined sugar and wheat.
Walnuts are used in the crust, which are a fantastic brain food, packed with essential omega 3 fatty acid, but you could use other nuts if you prefer. Pecans or hazelnuts would also be awesome, but more expensive. The Bananas and dates giving you a great natural source of energy, potassium and fibre.
A note about the Coconut Milk – it needs to go in the fridge for about 24 hours to firm up before making this dessert.
- Crust Ingredients:
- 2.5 cups /250 g Walnuts
- 6-8 pitted Medjool Dates
- (or large soft dates, if dry soak in water 2 hours & drain)
- 3 tbsp Raw Coconut Flour (optional – makes crust lighter in texture)
- Pinch Salt
- Filling Ingredients:
- 5 pitted Medjool Dates (or large dates)
- 80 ml / ¼ cup warm Water
- 4 large ripe Bananas
- Cream Topping:
- 1 can organic Coconut Milk (refrigerate 24 hours)
- 2 tbsp Maple Syrup / Brown Rice Syrup
- 1 tsp Vanilla Extract
- Cacao/Cocoa Powder to dust
- In a food processor grind the nuts down into smaller pieces for a few seconds.
- Add the other ingredients and process again until the mixture sticks together when pressed between your fingers. Add more dates if not sticking.
- Transfer the dough to your pie dish, spread out evenly with a spatula and use your hands and fingers to press it down firmly, pushing slightly more up against the edges to form roughly a 1-2 cm deep rim.
- Place this in the fridge or freezer while you make the filling.
- For the filling, leave the dates soaking in the warm water for 30 minutes, then process together with one of the Bananas until a smooth paste forms. You may need to use a spatula to scrape the paste down onto the blades occasionally. If it’s not blending add a little more water as you go. You can also do this in a blender.
- Slice the remaining Bananas into a mixing bowl and pour over the paste, stirring to coat.
- Spread this out onto the crust and return to the fridge/freezer.
- Open the can of coconut milk, make a hole in the cream with a knife and drain off any excess water (you can use this in smoothies).
- Transfer the cream to a mixing bowl and whisk in the syrup and vanilla.
- Smooth this over the top of the pie filling and dust with a little cacao powder.
- Leave to set in the fridge for 2 hours before slicing, or 1 hour in the freezer before serving.
- This will keep quite happily in the fridge for up to 3 days.