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
Hi Alison- i live in Spain & can’t get hold of almond butter— is there an alternative— like can I use vegan butter with added almonds ?
Hi Nikki, you can use an alternative nut butter like peanut butter. Or if you were inspired to make it yourself, we do have a recipe for homemade almond butter. 🙂
Thanks !! Just need to find the coconut cream & i’m all set… I’ll let you know how it works out. I used to love banoffee before going vegan so can’t wait to try it.
This is a really silly question, I don’t have a processor, would a blender or electric mixer work for the walnuts and dates?
Hi Victoria, not a silly question at all. If you have a powerful blender like a vitamix then it may be up to the task, if not though then it will be much harder to process nuts and dates in a blender than a food processor. An electric mixer would not manage at all. Hope this helps! 🙂
Thank you so much for the response.
This recipe was superb. I made it yesterday for Christmas dessert and it went down a treat with the pre-vegan family.
I added a few spices to the base – cinnamon, cardamom and ginger. And threw some fresh berries on top.
I made big pie in a 13 inch pie dish (33cm) and just doubled the recipe which worked perfectly. I used 2 cans of coconut whipping cream for the topping. Thanks for the great recipe. I added a pic on instagram for you too. x
Lovely thanks. I am so looking forward to making this. Vegan desserts go down so well with all the pre-vegans.
x
They definitely do go down well! And I love the term pre-vegans. 🙂
Can I used whitworth’s chopped dates in this recipe? It’s all I have in the cupboards and I’m cravvvving this vegan deliciousness! Thanks 🙂
Hi Laura! I think that should be fine! I haven’t used this brand, but I don’t really see why it wouldn’t work!
Hi! Urgent question: I am making this recipe for Christmas day. What size pie tin is this recipe for please. (I might be blind but I could not see it anywhere). Thanks!
It’s 9 inches round. ?
I would use a small tetra box, (juice box) of unsweetened pineapple juice.
It is much better than the lemon juice, and they will still taste like bananas.
Works great in a fruit salad too. Then the juice works as a dressings as well.
Could this be frozen ?
Hi Minnie, I don’t recommend freezing it, the banana slices get mushy after thawing.
Does this store in the freezer or in the fridge?
Fridge! 🙂
Best cake I’ve ever eaten. Really delicious. I added some bourbon vanilla and 3 drops of lemon essential oil for the topping cream. I also soaked bananas in lemon-turmeric juice to get them extra yellow color. Tip: cut bananas with plastic knife and they won’t turn brown.
Awesome! Thanks for sharing some great tips Eva! 🙂
Love the recipe. I find putting the bananas on the bottom first, caramel next , then cream topping sprinkled with grated chocolate works well for keeping better…it seems the banana is protected longer from oxidizing 🙂
It looks great. need to buy all the ingredients
Hi.. loved it its sooo delicious ??
I have a question: can i replace the walnuts with almonds .. my sister is allergic to walnuts and i would like her to try it
Thanks
Yes sure – almonds would work. Macadamias even better, if she can eat those. 🙂
I used a pre-made pecan crust in mine and it was fantastic!
Awesome! Thanks for sharing! 🙂
How do I store the pie if I am making the night before and transporting in the morning?
Keep it in the fridge overnight and only add bananas right before you leave. Also put it in the fridge when you get where you’re going as well until it’s ready to be served.
Coconut cream. I know what coconut milk is, amd coconut water. What is coconut cream?
It’s like coconut milk, it’s just slightly richer. It’s usually next to the coconut milk in the supermarket.
Scrumptious! Just tooo decadent!