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Banoffee Cream Pie!

Our take on the traditional banana and toffee cream pie! Our version is a raw (no baking required), creamy and luscious as well as a dairy, gluten and refined sugar free banoffee pie that tastes SENSATIONAL!! A nice nutty base, a smooth golden velvety date caramel, a layer of sliced banana topped with a silky coconut cream and grated dark chocolate. We top it with a coconut cream to keep it dairy free but use regular cream instead, if you prefer.

Takes 30 minutes 

Serves 12


Base layer/Crust

100g almonds

300g cashew nuts/walnuts

200g pitted dates

3 teaspoons vanilla essence

4 tablespoon coconut oil


Toffee layer

300g pitted dates

100g smooth almond butter (can replace with tahini/cashew butter/even peanut butter)

10-12 tablespoons water

10 tablespoons coconut oil

1 teaspoon vanilla essence

pinch of salt (add more if you like it)


Coconut cream

2 x 400ml tin coconut milk (best to refrigerate overnight or couple hours before using)

1 tablespoon vanilla essence

1-2 tablespoons coconut milk (the water still in the tin)



3 ripe bananas

3 squares of dark chocolate to grate

23cm springform cake tin



Base layer/Crust

Line the base of your springform cake tin (we use a 23cm springform cake tin) with baking parchment to be able to remove the cake easily.

Put the almonds and cashews/walnuts into a food processor and process until they become a coarse crumb.  Then add the dates, vanilla essence and the coconut oil, and blend until you reach a breadcrumb like texture.

Put the sides on your springform cake tin. Transfer the mix onto the base of your springform cake tin and compact the base layer really firmly into the base, ensuring an even spread.


Toffee layer

Melt your coconut oil. In the same food processor add all the ingredients for the tofee layer and blend until super smooth and caramel-like, this may take from 5 to 10 mins and you may need to add a little more water if it is a bit clumpy and not blending. Once ready, spread a really even layer of toffee on top of the base layer, doing your best to give a smooth top. Put in the fridge and refrigerate for 20 mins. 

The base layer and toffee layer will last like this for 10 days in the fridge, then all you have to do is to dress the cake before you serve. You can have the coconut cream ready in advance too.


Coconut cream

Open the tins of coconut milk, scrape the cream from the top of the tin and put in a mixing bowl. Add 1 tablespoon of the clear coconut milk from one of the tins along with the 1 tablespoon of vanilla essence and whisk it all together with a fork or an electric whisk. The cream will last for a week in the fridge so great one to make beforehand.


To dress the cake

Take the cake out of the fridge, remove the sides from the spring form and transfer the cake to a plate (preferably into a flat plate without a dip in it).

Slice the bananas into little ‘coins’ and put a layer of banana ‘coins’ on top of the toffee layer.

Spoon on the coconut cream on top and spread it out evenly.

Using the fine side of a grater, grate the chocolate on top. 

Ideally refrigerate before serving as coconut cream will go a bit runny at room temperature for too long. Store refrigerated.

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