Raw Banoffee Pie

raw banoffee pie

Last summer, I took my first time out in years. For one, blissful week, I shopped, slept, drank coffee, ate lunch out, worked out. I took a trip to the seaside, and somehow managed to resist scorching my debit card with a mega-bucks Celine handbag (it was beautiful).

I also managed to bake.

I baked and baked and baked, and I can’t wait to share with you some of the recipes I’ve rustled up! It’s felt good to be back in the kitchen creating wondrous foods (and eating them too, of course), although my skinny jeans are most definitely starting to feel it.

Anyway, this Raw Banoffee Pie was one of my favourite creations. It tasted utterly glorious, and makes for a serious showstopper too! I mean, just look at it, in all its creamy, velvety decadence. Delicious, right?

Made completely dairy-free and without any processed ingredients, I made this beauty using coconut cream for the whipped topping (you could always use cashew cream as an alternative), with a layer of medjool date caramel sauce just lying in wait…

If you ever have to feed anyone who’s reluctant or sceptical that clean eating can be totally delicious, then this is what you need to make them! In fact, they’ll never guess it’s healthy, I promise.

Go on…who could possibly resist?

Raw Banoffee Pie

vegan banoffee pie


  • For the base –
  • 1 cup ground almonds
  • 1 cup vanilla protein powder (vegan, if desired) OR more oat flour / almonds
  • 1/3 cup Lucy Bee Coconut Oil, melted
  • ¼ cup maple syrup
  • 1 tbsp almond butter
  • 1/4 tsp sea salt
  • For the toffee layer –
  • 2 cups Medjool dates, pitted, chopped and soaked for 15 minutes
  • ¼ cup almond butter
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 ripe bananas, sliced into discs
  • For the cream layer –
  • 2 tins full-fat coconut milk, chilled overnight
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 2 ripe bananas, sliced into discs
  • 2 squares LIndt dark chocolate, grated


  1. Start by lightly greasing a pie dish with coconut oil. Then, mix together your base ingredients until a sticky dough is formed (if it’s too sticky to handle, add more almonds. If it feels a little dry, add a splash of water).  Press the mixture into the base of the pie dish, going up the sides too. Smooth with the back of a spoon, then place in the fridge to set.
  2. Make your toffee sauce by blitzing the ingredients – apart from the bananas – smooth. Spoon it over the the set base, smoothing over until completely covered. Scatter over the bananas, then place back in the fridge to chill.
  3. In the meantime, make the coconut cream by scooping out the “cream” from the chilled tins. Place in a bowl, then blend with a hand-held mixer with your sweetener and vanilla until light and whipped-like in texture. Using a palette knife, spread over your toffee pie base, then decorate with the sliced bananas and dark chocolate. Store in the fridge until ready to serve.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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