Jules Galloway is a Naturopath and the creator of some amazing recipes, like her Raw Banoffee Pie.

Raw Banoffee Cheesecake

  • Author: Jules Galloway
  • Yield: Serves 12-16 1x





  • 1 cup raw macadamias
  • 1 cup desiccated coconut
  • 12 tsp virgin coconut oil, liquid

Banana Layer:

  • 2 large bananas
  • 2 tbsp lemon juice


  • 3/4 cup coconut cream
  • 1/2 cup coconut nectar
  • 1/2 cup virgin coconut oil, liquid
  • 1 1/2 cups raw cashews, soaked in water for 2 hours and then drained
  • 3/4 tsp vanilla powder

Choc Balls:

  • 1 cup raw almonds
  • 6 medjool dates, seeds removed
  • 6 tbsp raw cacao powder
  • 1 tbsp coconut nectar

Toffee Sauce:

  • 3/4 cup raw almonds
  • 1/2 cup maple syrup
  • 50g cacao butter, melted gently in a double boiler over a low heat
  • 1/4 cup virgin coconut oil
  • 1/4 tsp vanilla powder
  • 6 medjool dates, seeds removed
  • 2 tbsp almond milk

A handful of goji berries and edible flowers, to serve



  1. Using a food processor with an “S” blade, process the macadamias and desiccated coconut until they resemble a fine biscuit-like crumb.
  2. Add 1 tsp of the coconut oil and process until slightly sticky. If the mixture is not coming together, add the other tsp of coconut oil and process again.
  3. Press the mixture into the bottom of a 22cm springform tin.
  4. Slice your banana lengthways into thin strips, brush with lemon juice, and then lay them on top of your base, so that it’s fully covered.
  5. Next, pop all the ingredients for your filling into a high speed blender (or food processor) and blend until silky smooth. Pour over the banana layer, tap the tin gently to remove any air bubbles, cover and pop into the freezer for 2 hours.
  6. To make the choc balls, use a food processor and process the almonds until they reach a fine powder.
  7. Add the dates, cacao butter and coconut nectar and process until it becomes a fudge-like consistency.
  8. Roll into balls of various sizes, ranging from 1cm to 3cm in diameter.
  9. Once the cheesecake has set hard, make the toffee sauce. Blend or process your almonds until they reach a nut butter-like consistency. Add all other ingredients and blend until smooth.
  10. Spoon or pipe dollops of the toffee sauce onto the cake, and use it to stick the choc balls in place.
  11. Garnish with goji berries and edible flowers.
  12. Keeps in the freezer for up to 6 weeks. Defrost for about 15-20 mins prior to serving.