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    Home » Vegan Pies and Tarts

    Vegan Banoffee Pie

    Published: Jul 25, 2017 Updated: Jun 21, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    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.

    Vegan banoffee pie in a glass pie dish.

    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.

    Sliced banoffee pie in a glass pie dish.

    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,
    Walnuts and dates processed in a food processor.
    • 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.
    Walnut and date crust pressed down into a glass pie dish.

    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.
    Date caramel on top of a walnut date crust in a glass pie dish.

    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.
    Sliced bananas and a caramel center on a walnut date crust.
    • Then spread the whipped cream on top of the sliced banana.
    Vegan whipped cream spreading out on top of a banoffee pie.
    • Add sliced bananas to the top of the pie and finish with vegan chocolate shavings over the top of the pie.
    Vegan banoffee pie in a glass pie dish.

    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.
    Sliced vegan banoffee pie in a glass pie dish.

    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.

    Slice of vegan banoffee pie on a white plate.

    More Delicious No Bake Vegan Pies

    1. Vegan Peanut Butter Pie
    2. Vegan Chocolate Pie
    3. Vegan Caramel Pie
    4. Vegan Grasshopper Pie
    5. Raw Vegan Pecan Pie
    6. Vegan Oreo Pie

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan banoffee pie in a glass pie dish with slices removed.

    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.
    5 from 14 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 45 minutes
    Total Time: 45 minutes
    Servings: 10
    Calories: 524kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. Walnuts – can be switched for macadamias which also work great for the crust.
    2. Coconut cream – should be canned and unsweetened. You could also use canned unsweetened coconut milk for the caramel.
    3. Almond butter – complements the flavors really well, but feel free to use another nut butter.
    4. Bananas – it’s best to use bananas that are ‘just ripe’ rather than all the way ripe, as they will hold up better. 
    5. 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.
    6. 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
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Patti says

      December 03, 2021 at 7:12 am

      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.5 stars

      Reply
      • Alison Andrews says

        December 03, 2021 at 10:46 am

        So glad it was a success Patti! Thanks for the great review!

        Reply
    2. Curt says

      September 05, 2021 at 6:48 am

      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.5 stars

      Reply
      • Alison Andrews says

        September 06, 2021 at 11:52 am

        Awesome! So glad it was a hit! Thanks for sharing Curt!

        Reply
    3. R says

      May 16, 2020 at 7:16 am

      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!5 stars

      Reply
      • Alison Andrews says

        May 18, 2020 at 9:55 am

        So glad it was a good surprise! Thanks so much for the wonderful review!

        Reply
    4. kily says

      April 18, 2020 at 11:19 pm

      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.5 stars

      Reply
    5. Cynthia Huber says

      February 26, 2020 at 9:51 pm

      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!!!

      Reply
      • Alison Andrews says

        February 27, 2020 at 9:36 am

        Awesome Cynthia, so happy to help! 🙂

        Reply
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