vegan banoffee pie

vegan banoffee pie

Vegan banoffee pie recipe that you can make during the warm summer months without turning on the stove!

Banana + Toffee = Banoffee!  The traditional recipe for this delicious pie calls for condensed milk and butter.  Although delicious, sugar and saturated fat are not exactly on the list of “super foods” and should only be eaten on occasion.  I tried a vegan version of banoffee pie in Bali and I’ve been dying to replicate it ever since!

After some trial and error, I developed a recipe that can be successfully replicated and can satisfy your banana-toffee craving!  This recipe allows you to mimic some of the traditional banoffee pie flavors while eliminating processed sugar and adding good-for-you fiber, protein, and vitamins!

This pie is delicious and very hearty.  For most people, portion control will come easily because the dates and bananas offer plenty of fiber to keep you full after just a small slice…or two 😉

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vegan banoffee pie

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Ingredients

The Crust

  • 2 Cups almond meal
  • 1 teaspoons ground cinnamon
  • 3 teaspoons maple syrup
  • 2 Tablespoons almond butter (with no salt or sugar added)
  • 3 teaspoons almond milk (unsweetened)

The Filling

  • 10 medjool dates (pits removed and chopped)
  • 1/3 Cup hot water
  • 1 teaspoons vanilla extract
  • 1/4 teaspoons sea salt
  • 2 frozen bananas (remove the peel and slice into coins before freezing the banana)
  • 1-2 bananas (sliced into “coins” and used to decorate your pie pan)

Coconut Cream topping

  • 1/2 Cup coconut cream (chill the can of coconut cream in the refrigerator overnight and only measure out the solid portion that will float to the top of the can – be sure to leave the liquid behind in the can)
  • 3 teaspoons maple syrup
  • 1 teaspoons vanilla extract
  • cocoa powder to dust the pie

Instructions

Prepare the dates

  1. Place the chopped dates into a large bowl and cover with hot water. Let the dates soak while you prepare the crust.

To make the crust

  1. Combine the almond meal, cinnamon, maple syrup, almond butter, and almond milk in a bowl. Use a fork to evenly combine the ingredients and make sure the almond meal is thoroughly moistened.
  2. Dump the almond meal mixture onto a pie pan (I used a 9-inch tart pan so I could easily remove the pie from the pan).
  3. Using clean hands, press the almond meal into the pie pan to make an even crust.
  4. Place the pie crust in the refrigerator while you prepare the filling.

To make the filling

  1. Place the well soaked dates into a food processor and run the machine until a paste forms.
  2. Scoop the date paste into a bowl and add the frozen banana pieces to the food processor. Run the machine until the bananas become smooth and creamy. You may need to stop the food processor intermittently to scrape down the sides of the bowl with a rubber spatula.
  3. Once the bananas are smooth, return the date paste to the food processor, add the salt and vanilla extract and run the food processor until everything is smooth and well combined.
  4. Remove the pie crust from the refrigerator and lay a single layer of sliced banana (coins) on the bottom of the crust.
  5. Scoop the banana and date filling out of the food processor and spread evenly over the crust and bananas.
  6. Place the pie in the freezer while you prepare the cream topping.
  7. In a large bowl, combine the coconut cream, maple syrup, and vanilla and stir with a spoon until everything is well combined. If the cream becomes lumpy, you can use a hand held mixer to smooth out the cream.
  8. Remove the pie from the freezer, top with the coconut cream, and return to the freezer for 30 minutes or longer.
  9. Slightly defrost the pie at room temperature for 10 minutes and dust the pie with cocoa powder before serving. Enjoy!

Notes

  • The pie is best when it is kept frozen. Thaw the pie at room temperature for 20-30 minutes before serving. To store the left-overs, cover the pie with plastic wrap and keep it in the freezer.

vegan banoffee pie

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