Raw Banoffee Pie


Ah Banoffee. The winning combination of caramel, banana and cream. This raw version, made from dates, cashews and coconut always goes down pretty well!




  • 2 cups walnuts
  • 2 cups shredded coconut
  • 1 cup dates
  • 2 tbsp cacao powder
  • Pinch of salt


  • 1 cup dates, soaked
  • 1/2 cup coconut oil
  • 1/4 cup un hulled tahini
  • 1/2 cup pure maple syrup
  • 1 cup cashews, soaked
  • Water as needed
  • Pinch of salt
  • 2 ripe bananas


  • 2 1/2 cups cashews, soaked
  • 270 ml coconut cream
  • 1/4 cup coconut oil
  • 2 tbsp pure maple syrup
  • 1 tbsp vanilla extract
  • Water as needed
  • Pinch of salt
  • Coconut flakes, for topping


  • 1/4 cup cacao powder
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil
  • Pinch of salt


Grease a cake tin with a bit of coconut oil. I used a spring form cake tin, but you could use any pan or even baking dish, but you might need to line with baking paper so it lifts out easily.

In a good food processor, combine all ingredients for the base until a crumb is formed and starts to hold together. Pour crust into your tin and press down evenly. Place in the freezer.

Next, blend together the ingredients for the caramel (except bananas) until smooth. You may need to add a little bit of water to help this along. Pour caramel over the crust. Slice the banana and arrange on top of the caramel. Place back in the freezer.

For the cream, blend all ingredients together until smooth and creamy. Again you may need a little bit of water for this. Pour over the banana and smooth out. Top with a sprinkling of coconut flakes.

Finally to make the chocolate, place ingredients in a small saucepan and whisk together over a very low heat. You can probably mix the ingredients together without heat, but if it is cold where you are the coconut oil may start to harden if left for too long. Drizzle as much as you would like over the top of the cake. You probably will have a lot of chocolate left over, which you can use in another recipe, such as Raw Chocolate and Peanut Butter Cups. Alternatively, you can use just a tbsp of each ingredient.

Place the finished cake in the freezer to firm up. Depending on the consistency you are after, you may want to take the cake out a bit before serving to soften, or store in the fridge.



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