Vegan Banoffee Pie

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This Vegan Banoffee Pie is the perfect dessert to serve your guests. Whether it is for a dinner party or part of your Christmas menu, it is sure to be a winner. Plus it is gluten free, egg free and refined sugar free.

Slice of vegan banoffee pie on a plate with the rest of the pie in the background.

If you are looking for an impressive dessert to serve your guests or to make during holiday time, then you can’t go past this gluten free banoffee pie.

It is made with yummy wholefood ingredients which you can find at your local supermarket. 

What is Banoffee Pie

Banoffee Pie is traditionally a delicious no-bake pie crust topped with three amazing layers – a caramel layer, sliced bananas and whipped cream to top it off.

Ingredients You Need

  • Bananas
  • Medjool dates
  • Macadamias
  • Desiccated coconut 
  • Coconut oil
  • Maple syrup
  • Tahini (either hulled or unhulled)
  • Vanilla extract
  • Coconut cream
  • Cacao powder 

RECIPE SUBSTITUTIONS

Macadamias – you could use cashews or even blanched almonds instead of macadamias to make the bast

Maple Syrup – you could rice malt syrup instead of maple syrup.

Top Tip

I highly recommend using Medjool dates to make this recipe. Medjool dates are sticky so they bind together the other ingredients really well.
If you use regular dates, you will most likely find that the mixture will not hold and most likely will be a crumbly mess.

How To Make

This recipe involves a few steps to make. Each step is fairly easy to make and if you pre-prepare each layer, it will make it easier to assemble the pie.

The Base – As the base needs time to set, definitely make this at least 6 hours before you are ready to assemble the pie. You need a food processor or high-speed blender to process the ingredients and a pie dish lined with cling wrap.

Caramel Layer – Processing the ingredient to make this layer is super easy to do with a high speed blender or food processor

Banana Layer – the trick her is to use ‘just ripe’ bananas. Anything riper could result in the bananas turning brown quickly

Whipped Coconut Cream Layer – You need to use coconut cream that has bas been chilling in the fridge for at least 6 hours. A good tip is to place the cans in the fridge when you make the base and then you can make the whipped cream just before you are ready to assemble the layers.

Final Step – place the banoffee pie in the fridge for at least 20 minutes to allow the layers to set nicely. Then you can serve up and enjoy

A slice of banoffee pie.

More no-bake desserts to enjoy

DID YOU MAKE THIS RECIPE?

I would love to hear from you. You can either leave a comment below and/or give this recipe a rating! If you do make this recipe, please take a photo and share it on Instagram tag #becomingness

Banoffee Pie

This Vegan Banoffee pie is the perfect dessert to serve your guests. Whether it is for a dinner party or part of your Christmas menu, it is sure to be a winner. Plus it is gluten free, egg free and refined sugar free.
Print Recipe
Prep Time:30 minutes
Total Time:30 minutes

Equipment

  • Food Processor or high speed blender
  • Pie dis

Ingredients

Base

  • 12 medjool dates pitted
  • 1 cup macadamias or you can use cashews or blanched almonds
  • 1 cup desiccated coconut
  • 2 tablespoons coconut oil melted

Caramel filling

  • 12 medjool dates pitted
  • 1 cup macadamias or you can use cashews or blanched almonds
  • ½ cup coconut oil melted
  • ½ cup maple syrup
  • 2 tablespoons tahini either hulled or unhulled
  • 2 teaspoons vanilla extract
  • cup water

Coconut Whipped Cream

  • 3 cups coconut cream chilled overnight or for a minimum 6 hours
  • 3 teaspoons vanilla extract
  • 3 tablespoons maple syrup

Everything else

  • 2 bananas medium, sliced
  • 1 tablespoons cacao powder for topping

Instructions

  • To make the base, process the base ingredients in a high speed blender or food processer until the mixture sticks together. Spoon the crust into a pie dish that is lined with cling wrap and press firmly, so that it is even around the base and edges. Place in the freezer overnight to set.
  • To make the caramel layer, process all the ingredients in a high speed blender or food processor until completely combined and smooth. You may need to add a little more water to help blend the ingredients.
  • To make the coconut whipped cream, remove the cream from the can and add to blender with vanilla extract and maple syrup. Blend on high speed until the cream thickens. Alternatively, you can use a mixer or hand beater. Refrigerate until needed.
  • When ready to serve, remove the base from the pie dish, add the caramel filling, then top with the sliced banana and then the coconut cream. Place in the refrigerator for 20 minutes to set.
  • Remove from the refrigerator and sprinkle the cacao powder over the top. Serve immediately.

Notes

The cook time does not include the time it takes for the base to firm up as well as the pie to set.

Nutrition

Serving: 1slice | Calories: 721kcal | Carbohydrates: 63g | Protein: 6g | Fat: 55g | Saturated Fat: 35g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Sodium: 10mg | Potassium: 782mg | Fiber: 8g | Sugar: 47g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 3mg
Servings: 12 serves
Calories: 721kcal

 

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