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    Vegan Banoffee Pie

    21/01/2018 by thebakingexplorer 21 Comments

    Jump to Recipe Print Recipe

    This Vegan Banoffee Pie is no bake, refined sugar free, dairy free, gluten free and 100% yummy! The base is made with crushed nuts, dates and coconut oil. The caramel is made from dates and is super sweet and gooey (I could eat it on it's own it's so good!) And the cream on top is coconut cream, which I absolutely love as I'm impressed every time I make it with how rich and creamy it is. Vegan Banoffee Pie is the perfect treat for Veganuary, or anytime of year!

    This post may contain affiliate links. I earn from qualifying purchases.

    Vegan Banoffee Pie

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Vegan Banoffee Pie

    To make the base use a food processor to blitz together the almonds, pecans, dates and hazelnuts. Pour into a mixing bowl and add the melted coconut oil, then press the mixture into a loose bottomed tart tin lined with cling film.

    To make the date caramel, put the dates, almond milk, maple syrup and coconut oil into a pan and boil it for 3 minutes. Let it cool for a bit, then whizz it into a puree with a hand blender. Then spread the date caramel into the crust.

    Slice the bananas and brushed them with lemon juice to stop them from browning, then arranged them neatly on top of the caramel. For the coconut cream, whisk together the coconut milk, maple syrup and vanilla extract until smooth. Dollop it over the bananas, then grate some dairy free dark chocolate over the top.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Vegan Banoffee Pie

    Recommended equipment & ingredients*

    • 8" tart tin
    • Mixing bowls
    • Electric hand mixer
    • Kitchen scales
    • Maple syrup
    • Food processor

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

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    Vegan Banoffee Pie

    Vegan Banoffee Pie

    Nut, date and coconut oil base, date caramel filling, bananas and coconut cream
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: vegan
    Prep Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 8
    Author: thebakingexplorer

    Ingredients

    For the base

    • 140 g Dates
    • 150 g Almonds
    • 75 g Hazelnuts
    • 45 g Pecans
    • 85 g Coconut oil melted

    For the caramel

    • 15 ml Maple Syrup
    • 65 ml Almond Milk
    • 175 g Dates
    • 55 g Coconut oil
    • ½ tsp Vanilla extract

    For the banana layer

    • 2 Bananas sliced
    • 2 tsp Lemon juice

    For the coconut cream

    • 2 x 400ml cans Coconut milk stored in fridge overnight
    • 4 tbsp Maple syrup
    • 2 tsp Vanilla extract

    Other

    • 2-3 squares Dairy free dark chocolate grated, for topping
    Metric - US Customary

    Instructions

    • Line an 8" loose bottomed tart tin with cling film
    • To make the base use a NutriBullet or another powerful food processor to whizz together the almonds, pecans, dates and hazelnuts
    • Put them in a bowl and add the melted coconut oil, mix it all together, then press the mixture into the tin covering the base and sides. Put in in the fridge for at least 30 minutes to set
    • To make the date caramel put the dates, almond milk, maple syrup and coconut oil into a pan and boil it for 3 minutes. Let it cool for 10 minutes, then whizz it into a puree with a hand blender
    • Spread the date caramel into the base, then put it back in the fridge for 30 minutes to set
    • Chop up the bananas and brush them with lemon juice to stop them from going brown, arrange them neatly on top of the caramel
    • For the coconut cream, use a food processor or electric whisk to whisk together the hard white top from the cans of coconut milk (discard the coconut water), the maple syrup and vanilla extract
    • Dollop the cream over the bananas, then grate some dairy free dark chocolate all over the top
    • Serve immediately, keep any leftovers covered and in the fridge for up to 2 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 686kcal | Carbohydrates: 51g | Protein: 7g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 13mg | Potassium: 613mg | Fiber: 8g | Sugar: 37g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 2mg

    If you like this, check out more of my Sweet Tarts & Pies recipes!

    Or you might like my Vegan recipes!

    « Lotus Biscoff Cupcakes
    Reese's Peanut Butter Cup Fudge »

    Reader Interactions

    Comments

    1. Monika Dabrowski

      January 21, 2018 at 3:52 pm

      5 stars
      Looks amazing Kat! I was planning to make a banoffee pie recipe myself but you beat me to it and your recipe is really really good, so all I can do now is pin it:)

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:00 pm

        Thank you Monika! I'd love to see your version of Banoffee Pie too!

        Reply
    2. Judith Graber

      January 21, 2018 at 4:16 pm

      What an interesting base and a great looking pie. Just read from AHA in their new fat guidelines that coconut oil should be avoided just as butter or other fatty animal products. Just when I started to use it... Thanks for sharing your pie with Fiesta Friday.

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:16 pm

        Thank you Judith! I always say, everything in moderation!

        Reply
    3. Emma @ FreeFromFarmhouse

      January 21, 2018 at 8:10 pm

      Banoffe pie is my favourite and I love using date caramel and coconut cream so could eat this whole thing happily! #freefromfridays

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:16 pm

        Thank you Emma! They are two of my favourites as well 🙂

        Reply
    4. Simone

      January 21, 2018 at 9:44 pm

      Banoffee pie is without a doubt my all time favourite dessert so I'll certainly be giving this a try.

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:17 pm

        I hope you enjoy it Simone!

        Reply
    5. Corina Blum

      January 22, 2018 at 4:15 pm

      5 stars
      This looks amazing! I'm so impressed it's got no refined sugar in. I love banoffee pie but often find it a bit too sweet so this would probably be perfect for me.

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:18 pm

        I think you would love this then Corina!

        Reply
    6. Lily

      January 22, 2018 at 10:07 pm

      5 stars
      Now that's vegan dessert I would actually eat! The crust and caramel looks delicious and I love coconut milk whipped cream.

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:18 pm

        Thanks Lily! I hope you give it a try!

        Reply
    7. Eb Gargano | Easy Peasy Foodie

      January 22, 2018 at 10:29 pm

      5 stars
      This looks properly EPIC and quite hard to believe that it is vegan...and really quite healthy for a pud! Now where did I put my spoon?? Eb x

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:19 pm

        Thank you Eb! My favourite vegan desserts are always the ones you'd never suspect!

        Reply
    8. Kirsty Hijacked By Twins

      January 23, 2018 at 11:25 am

      Oooh yum! Everyone loves banoffee pie and this one looks like it would go down a treat here! Thank you for sharing with #CookBlogShare x

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:21 pm

        Thank you Kirsty!

        Reply
    9. Jess @ Living on Leaves

      January 23, 2018 at 6:02 pm

      YUM!! I used to love banoffee pie, this looks amazing.

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:20 pm

        Thanks Jess! I think you'd definitely enjoy this then 🙂

        Reply
    10. Mel

      January 25, 2018 at 11:10 pm

      5 stars
      What an absolutely beauty of a vegan treat! It looks absolutely scrummy and I'd love a slice with a nice cuppa 🙂 You've been really creative with the entire 'bake' and I love it! Thanks for joining in with #FreeFromFridays.

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:21 pm

        Thank you so much Mel!

        Reply
    11. Kate - gluten free alchemist

      February 11, 2018 at 11:06 pm

      Oh you clever woman! What a fab take on Banoffee.... superb!

      Reply

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