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Vegan banoffee pie in a glass pie dish with slices removed.
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5 from 12 votes

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.
Prep Time45 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Diet: Vegan
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

  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