This vegan banoffee pie is no-bake, raw vegan, super easy and fun!
This is what 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 even know.
It’s super sweet, super creamy and as 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 just walnuts and dates, the filling is dates, coconut cream and almond butter and it’s topped with whipped coconut cream and sliced banana.
You will love this vegan banoffee pie, it is:
- Insanely delicious
- Caramel and Banana together (it doesn’t get better than that!)
Note: even though I recommend you brush your bananas with lemon juice to avoid discoloration, this is still a super fresh easily oxidized ingredient, so this is not a pie that keeps for days on end. So eat it up quick!
So let us know what you think of this gorgeous vegan banoffee pie! Rate the recipe and leave a comment! Also tag us #lovingitvegan on instagram if you take any pics of your creations, we definitely want to see!
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No-Bake Vegan Banoffee Pie
For the Crust:
- 2 cups Walnuts (200g)
- 1 cup Medjool Dates (175g) Pitted, Packed cup
For the Filling:
- 2 cups Medjool Dates (350g) Pitted, Packed cups
- 1 cup Canned Coconut Cream (240ml) Unsweetened
- ¼ cup Almond Butter (63g)
For Whipped Cream:
- 1 and ¼ cups Canned Coconut Cream (300ml) hardened cream only from 1 14-ounce can, chilled overnight in the fridge*
For the Bananas:
- 3 Medium Bananas Sliced
- 1 Tbsp Lemon Juice Freshly Squeezed
- Vegan Chocolate Shavings
- Add the 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 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.
- 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. If you don't have a microwave 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 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 date caramel filling out over the walnut/date crust and smooth it out. Return to the freezer to set.
- 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 an electric mixer. Start at slow speed and then gradually increase speed until the cream is whipped.
- Slice your bananas and then lightly brush them with freshly squeezed lemon juice to avoid discoloration. Spread a layer of banana on top of the caramel layer. Then spread your whipped cream on top and then add the rest of the sliced banana and finish off with some grated dark chocolate.