Vegan Banoffee Pie

My family has always spent a lot of time in England. We even lived there for a couple years. One of my sisters are born there, my eldest sister studied there and she also has an English boyfriend. Due to the amount of time we have spent either living or travelling to Britain, we have developed a certain fondness for English cuisine. Well, more specifically the desserts.

Our top two favorites have always been scones with cream & jam and banoffee pie. I have been trying for quite some time to make the perfect authentic yet healthy gluten-free vegan scones, but so far I am not completely satisfied with the result. When I am I will upload a recipe for that. The banoffee pie however was a success at the first try.

Obviously this version has quite a lot of differences from the original version, ingredient-wise. The fact that this pie is actually completely free from animal products, oils, refined sugar, flour and other-wise processed ingredients is remarkable enough in it’s self, however the taste is what really sets this dish apart. It tastes almost like an exact replica of the traditional banoffe pie. You do not have to take only my word for it, as it was taste-approved by my family who all has had their fair share of banoffe pie in the past. The only slight difference is found in the heaviness of the dish.

You feel light and energized after a slice of this, opposed to feeling like you need to lie down and sleep for a couple hours. In my eyes, this is a much welcomed change!

Vegan Banoffee Pie Ingredients:

Crust:

  • 1 1/2 cup raw cashews
  • 1 1/2 cup raw walnuts (or almonds)
  • 1 cup pitted dates
  • a pinch of maldon salt

Caramel filling:

  • 3 cups pitted dates
  • 1 cup left-over coconut water *
  • 1 tsp vanilla essence
  • a pinch of maldon salt

Cream filling:

  • 4 small bananas
  • 2 x whipped coconut cream
  • 1 tsp lemon juice
  • high-quality cacao powder, for dusting

Vegan Banoffee Pie Directions:

  1. Start by making the crust. Add all the dry ingredients together in a food processor and process until crumbly. Now add in the dates as well and continue processing until you have a sticky dough. Add in up to 1/2 cup additional dates if necessary to get it sticky enough. Press the dough into a spring-form pan and store in the fridge while making the caramel layer.
  2. To make the caramel later simply puree together all the ingredients for in a food processor (or a high-speed blender) until smooth and creamy. Spread this over the crust using a spatula and transfer this to the freezer overnight.
  3. The morning after, carefully lift the pie from the pan and place on to a serving plate. Slice the bananas; fold half of them into the whipped coconut cream and spoon over the base. Take the remaining half of the bananas and cover with the lemon juice before decorating them on top of the cream filling. The lemon juice will keep the bananas from going brown. Finish it off with dusting on a thin layer of cacao powder on top and serve immediately.

Additional notes (*):
The left-over coconut water called for in the date “caramel” filling is the liquid that remains when making the whipped coconut cream. You can however substitute this for any kind of unsweetened plant-based milk!

Any left-overs can be store in the fridge for up to 2 days, but it definitely tastes best when eaten within the day of making. You can however leave the crust and caramel layer in the freezer for several weeks before topping with the bananas and cream filling. That way you always have a quick and delicious dessert at hand without having to spend hours making it!

5/5 (1)

Please rate this recipe