This easy no bake vegan banoffee pie is made with a walnut crust, gooey caramel center, sliced bananas and a whipped coconut cream topping.
This vegan banoffee pie is insanely delicious! And it’s so easy to make too.
This is the pie that you make when you want to please EVERYONE. It’s gluten-free, refined sugar free and raw. All this and it’s super delicious too!
In fact if you want to keep its extreme dietary friendliness to yourself you can do that too! No one will ever know. It’s as rich and decadent as a dessert can be.
This recipe is actually just 6-ingredients. Can you believe it? It’s just so easy. The crust is walnuts and dates, the filling is dates, coconut cream and almond butter and it’s topped with whipped coconut cream and sliced banana.
And if you love easy no bake pies, then check out our vegan lemon pie, vegan key lime pie and vegan chocolate tart.
How To Make Vegan Banoffee Pie
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Crust:
- Add walnuts and pitted dates to the food processor and process. It will start out crumbly but will gradually start to stick together. Process until it reaches the sticky dough stage and will stick together when you press some of it between your fingers,
- Transfer to a 9-inch round pie dish and press it down firmly, working it up the sides a little.
- Place the crust into the freezer to set while you work on the filling.
Caramel:
- Soften the dates by microwaving them for 30 seconds. You can skip this step if you prefer it will just take a little longer.
- Add the softened pitted dates to the food processor and process. It will first form a giant ball of toffee and then will gradually break up and stick to the sides of the food processor. Keep processing until the giant ball is mostly broken up.
- Heat coconut cream in the microwave for 30 seconds and then add it to the food processor gradually while the food processor is running. Use as much as you need to get a creamy date caramel texture.
- Add almond butter and process until well mixed in.
- Spread the date caramel filling over the top of the crust and smooth it down.
- Place it back into the freezer while you make the topping.
Topping:
- Remove a can of coconut cream (chilled at least 12 hours) from the fridge, being careful not to shake it.
- Open it and you’ll see that the cream has risen to the top, leaving the watery part behind. Scoop out only this cream section into the bowl of your stand mixer, leaving the watery part behind.
- Start at slow speed and gradually increase speed until the coconut cream reaches a whipped cream consistency.
- Slice your bananas and then lightly brush them with lemon juice to avoid discoloration. Spread a layer of sliced banana on top of the caramel layer.
- Then spread the whipped cream on top of the sliced banana.
- Add sliced bananas to the top of the pie and finish with vegan chocolate shavings over the top of the pie.
Ingredient Notes & Substitutions
- Walnuts – can be switched for macadamias which also work great for the crust.
- Coconut cream – should be canned and unsweetened. You could also use canned unsweetened coconut milk for the caramel.
- Almond butter – complements the flavors really well, but feel free to use another nut butter.
- Bananas – it’s best to use bananas that are ‘just ripe’ rather than all the way ripe, as they will hold up better. So yellow all over, maybe a couple of spots, but not super spotty the way we like them for banana bread.
- Vegan whipped cream topping – we made the topping using chilled canned coconut cream. It’s the same method as in our tutorial for vegan whipped cream. However you can definitely use any other vegan whipped cream that you like.
Storing Instructions
This vegan banoffee pie is best served the day it’s made, since it uses fresh fruit. However, leftovers can be enjoyed for 2-3 days, just use your best judgement.
It is not freezer friendly.
More Delicious No Bake Vegan Pies
- Vegan Peanut Butter Pie
- Vegan Chocolate Pie
- Vegan Caramel Pie
- Vegan Grasshopper Pie
- Raw Vegan Pecan Pie
- Vegan Oreo Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Banoffee Pie
This easy no bake vegan banoffee pie is made with a walnut crust, gooey caramel center, sliced bananas and a whipped coconut cream topping.
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Servings: 10
Calories: 524kcal
Ingredients
Crust:
- 2 cups Walnuts (200g)
- 1 cup Medjool Dates (175g) Pitted, Packed cup
Caramel:
- 2 cups Medjool Dates (350g) Pitted, Packed cups
- 1 cup Canned Coconut Cream (240ml) Unsweetened
- ¼ cup Almond Butter (63g)
Vegan Whipped Cream:
- 1 ¼ cups Canned Coconut Cream (300ml) hardened cream only from one 14-ounce can, chilled overnight in the fridge*
For the Bananas:
- 3 Medium Bananas Sliced
- 1 Tablespoon Lemon Juice Freshly Squeezed
Decoration:
- Vegan Chocolate Shavings
Instructions
Crust:
- Add walnuts and pitted dates to the food processor and process. It will first be crumbly and then gradually will become doughy and start to stick together as the nuts release their oils. Process until it reaches this sticky dough stage.
- Transfer to a 9-inch round pie dish and press down firmly, working it up along the sides a little bit.
- Place into the freezer to set while you make the filling.
Caramel:
- To make the date caramel a bit easier, first microwave your dates for 30 seconds, this will soften them up and make them easier to process. You can skip this step but it will just take a little longer.
- Add the dates to the food processor and process. It will first form a giant ball of toffee and then will gradually break up and stick to the sides of the food processor. Keep processing, until the giant ball is mostly broken up.
- Heat the coconut cream in the microwave for 30 seconds and then add it to the food processor gradually while the food processor is running. If you don't need the full cup, then don't use it all. You are going for a very creamy date caramel texture here. Thick is good, but you want it to be smooth and creamy.
- Add in the almond butter and process until well mixed in.
- Spread the caramel filling over the top of the crust and smooth it down.
- Return it to the freezer while you prepare the topping.
Topping:
- To make your whipped cream, you need to have had a can of coconut cream chilling in the fridge overnight at least. Remove the chilled can from the fridge, being careful not to shake it. Open it and you'll see the cream has risen to the top, leaving the watery part behind.
- Scoop out only this cream section into the bowl of your stand mixer.
- Start at slow speed and then gradually increase speed until it reaches a whipped cream consistency.
- Slice the bananas and then lightly brush them with the lemon juice (avoids discoloration).
- Spread a layer of sliced banana on top of the caramel layer.
- Spread the vegan whipped cream on top, add the rest of the sliced banana and finish off with vegan chocolate shavings.
Notes
- Walnuts – can be switched for macadamias which also work great for the crust.
- Coconut cream – should be canned and unsweetened. You could also use canned unsweetened coconut milk for the caramel.
- Almond butter – complements the flavors really well, but feel free to use another nut butter.
- Bananas – it’s best to use bananas that are ‘just ripe’ rather than all the way ripe, as they will hold up better.
- Vegan whipped cream topping – is the same method as in our tutorial for vegan whipped cream. However you can definitely use any other vegan whipped cream that you like.
- Storing: Best served the day it’s made, since it uses fresh fruit. However, leftovers can be enjoyed for 2-3 days, just use your best judgement. It’s not suitable for freezing.
Nutrition
Serving: 1Slice | Calories: 524kcal | Carbohydrates: 49g | Protein: 8g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 761mg | Fiber: 7g | Sugar: 35g | Vitamin A: 93IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg
DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
I’m just about to make this for the second time. The first one was greatly enjoyed by all, especially by me.
I thoroughly appreciate being able to make a delicious dessert, that doesn’t use either wheat, sugar or dairy.
That’s great Gillian! Thanks for your great review!
I’m eager to try this recipe. Would you please specify which sort of almond butter you use? White or brown? Raw or roasted? Thanks so very much in advance.
Hi there, you can use any you prefer, but we used roasted salted almond butter.
Not sure how someone could have thought this up, but shockingly it is very good. I was concerned whether my family would like it and they did. I never told them there was no sugar in it 😂. There is, by way of the dates, but no added sugar.
I used a graham cracker crust for my dairy-free, gluten-free, nut-free allergic family.
So glad it was a success Patti! Thanks for the great review!
Great recipe that came out amazing and was a big hit with my friends. I did a quick cheat and used coconut yogurt instead of the coconut whipped cream as it saved so much time.
Awesome! So glad it was a hit! Thanks for sharing Curt!
I haven’t made a lot of vegan desserts before and wasn’t really sure what to expect, and I was so surprised with how well the toffee layer turned out. The whole thing is delicious!
So glad it was a good surprise! Thanks so much for the wonderful review!
Delicious. I topped mine with cinnamon and shredded unsweetened coconut. Next time I’m going to use cocowhip and fold bananas into the date caramel filling.
I’m a New Yorker who had the pleasure of experiencing Banoffee Cream Pie in London. Having recently transitioned to veganisum, I thought that is the end of my favorite British dessert, then came you!! Need I say more? Yes, thank you!!!
Awesome Cynthia, so happy to help! 🙂