Vegan Banoffee Pie

Vegan Banoffee Pie

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!

Step by step…


To make the base I used my NutriBullet to whizz together the almonds, pecans, dates and hazelnuts. I added the melted coconut oil, then pressed the mixture into a loose bottomed tart tin lined with cling film.


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


I chopped up two bananas and brushed them with lemon juice, then I arranged them neatly on top of the caramel. For the coconut cream I whisked together the coconut milk, maple syrup and vanilla extract until smooth.

Recommended equipment & ingredients*

8″ tart tinMixing bowlsElectric hand mixer
Kitchen scalesMaple syrupNutriBullet

*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!

Vegan Banoffee Pie

I dolloped it over the bananas, then grated some dairy free dark chocolate all over the top. I left the edges of the bananas peeking out, and there was some extra coconut cream to serve with the pie! This Vegan Banoffee Pie was totally tasty, the fruity bananas and coconut cream add freshness to the sweet date caramel.

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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 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Author: thebakingexplorer


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
  • 1/2 tsp Vanilla extract

For the banana layer

  • 2 Bananas sliced
  • 2 tsp Lemon juice

For the coconut cream

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


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


  • 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!

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

Or you might like my Vegan recipes!

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21 comments / Add your comment below

  1. 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.

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

  3. 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.

  4. 5 stars
    Now that’s vegan dessert I would actually eat! The crust and caramel looks delicious and I love coconut milk whipped cream.

  5. 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.

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