Vegan Banoffee Pie
Get ready to WOW your taste buds with this Scrumptious Plant-Based Banoffee Pie! This delicious dessert features layers of chocolate, sweet caramel made from dates, fresh bananas, and fluffy cashew whip cream on a nutty, gluten-free crust. It’s a healthy twist on a classic that’s perfect for holiday gatherings. Easy to make, crowd-pleasing, and 100% whole food plant-based—don’t miss out on this tasty treat!
Ingredients
Crust
- ¾ cup rolled oats organic
- ¾ cup almond flour
- ¼ cup medjool dates or deglet
- 2 tbsp tahini
- 1-2 tbsp water
Chocolate Layer
- ½ cup chocolate chips unsweetened or vegan
Caramel Layer
- 2 cup medjool dates or deglet
- ½ cup soy milk unsweetened, or plant milk of your choice
- 2 tbsp nutritional yeast
- 1 tsp tamari low sodium
- 1 tsp vanilla extract
Banana Layer
- 2-3 bananas sliced
Cream Topping
- 1 ¼ cups cashews
- 3 deglet dates or 1 1/2 medjool dates
- 1 tsp vanilla extract
- ½ cup water (+ 2 tbsp if needed)
- 2 tsp cocoa powder for decoration
Instructions
Crust
- Preheat oven to 350°F.
- Add the oats to a food processor and blend until it is like flour.
- Add the almond flour, dates and tahini and blend until it is a uniform crumble.
- Add the water a tbsp at a time until mixture sticks together by pressing with your fingers.
- Pour mixture into a 9 inch tart pan or pie plate and form it to the bottom with your fingers at least 1/2 inch up the sides.
- Sprinkle the chocolate chips onto the bottom surface of the crust and bake for 10 minutes.
- Take a spoon and smooth the melted chocolate chips evenly along the bottom of the crust once it is out of the oven.
- Cool the crust in the fridge while making the caramel layer.
Caramel
- Add the ingredients to a blender or food processor and blend until smooth.
- Spread evenly into the cooled crust.
- Place the banana slices on top of the caramel layer.
Cream Topping
- Add all of the ingredients to a blender and blend until smooth.
- Spread the mixture on top of the banana layer.
- Using a small sieve sprinkle the cocoa powder lightly on top of the cream layer.
Nutrition
Calories: 444kcalCarbohydrates: 63gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 54mgPotassium: 686mgFiber: 7gSugar: 41gVitamin A: 141IUVitamin C: 4mgCalcium: 97mgIron: 3mg
My Thanksgiving just got a whole lot tastier!
Looks delicious! Can this pie be chilled for a few days in the refrigerator before eating or best to make it day of ?
It is best day of because the cream topping starts to turn a greyish color to longer it sits because there are no preservatives.
A few weeks ago, I first heard about Banoffee pie while watching The Great British Baking Show, and I was immediately intrigued. I knew I had to find a recipe and try making this delicious-looking dessert. So, when you shared this recipe, I was excited to give it a go today—and it did not disappoint! The crust, especially with the melted chocolate, was absolutely delicious.
This pie is SOOOOO good. The bit of chocolate, a bit hardened was perfect, the crumbly crust and that caramel, amazing!! Each bite was just heaven. The whole family loved it… thank you so much for such a great recipe!!
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