Raw Banoffi Pie

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Here’s a quick recipe for a scrumptious Raw Banoffi Pie with a Coconut Creme – both are raw, vegan, and free of gluten, dairy, eggs, grains, and refined sugar!

Now I’m a realist, and let’s be perfectly honest – no raw, vegan, dairy free and refined sugar free recipe will ever truly substitute that rich caramel flavour you get from the condensed milk and sugar combination of your classic Banoffi Pie – and how could it?! BUT, if you are after a similar banana flavour combination that won’t spike your blood sugar levels and leave you feeling hideously guilty this IS the perfect treat!

But first, very quickly – why do we love bananas?
– They are low GI, which alone make them a perfect snack on the run, and help balance the overall GI load of this delicious treat
– Contain Vitamins C, B2, B3, B5 and B6 – in-fact 1 small banana will provide you with 1/4 of your daily Vitamin B6 needs, and B6 plays a critical role in helping to manage mood – so the fruit that looks like a big yellow smile will actually help to make you smile!
– Have antioxidant properties, protecting against damage from free radicals around your body. Research has found in fact that the antioxidant properties of bananas will reduce the amount of bad cholesterol in your body and also specifically protect against renal cancers.
– Great source of potassium, and potassium is an essential mineral for a multitude of processes in your body, most importantly for getting chemical signals transmitted across cell membranes. As such potassium will affect: muscle contraction – including heart function and blood pressure, nerve transmission, pH balance, and thrombus (or clot) formation, just to name a few. (NB: if you are on a low potassium diet due to medications or medical conditions, generally having one banana a day is very safe, however if you are concerned feel free to contact us to discuss this further.)

So you can see bananas are a fabulous food to include in your daily diet, and this is one very special way to incorporate them as a delicious treat!

Raw Banoffi Pie with Coconut Creme
Makes 1 large pie


3/4 cups of coconut flour (or equal amount desiccated coconut blended to a fine powder in your food processor)
1/4 cup sun flower kernels
1/4 tsp Himalayan salt
1/2 tsp pure vanilla extract
5 soaked dates
1 tbs EV cold pressed coconut oil – melted

1 cup mashed ripe banana (roughly 2 large bananas)
1.5 cups soaked cashews
5 soaked dates
1 tsp vanilla
1/4 cup EV cold pressed coconut oil – melted
3 tsp fresh squeezed lemon juice
3 tbs pure maple syrup
1/4 tsp salt
Extra sliced bananas for decoration prior to serving

1/2 cup coconut cream
3/4 cup soaked cashews
2 tbs fresh squeezed lemon juice
1/4 tsp salt


Blend cashews and sunflower kernels in food processor into a fine powder. You want a crumbly base so be careful not to over-blend at this stage as it will cause the oils to start to release from the nuts and seeds and you will end up with a ‘nut butter’ type consistency rather than a lovely light and crumbly base.
Add remaining ingredients of base and blend until it just starts to come together in the processor. It should still appear as a powder in the processor but stick together when pressed between your fingers. If it’s not sticky enough add just a little water.
Press this into the base and up the sides of a flan tin which has a removable base, or a slice tin that has been lined with baking paper.
For the filling blend cashews until they begin to release their oils – you will notice they begin to look oily and wet in the food processor and will begin to stick together in lump.
Add dates and blend well, then follow by adding all remaining ingredients. You should end up with a thick runny mixture that is a yoghurt type consistency.
Pour this over the base and refrigerate.
For the creme, again blend cashews until fine and add remaining ingredients. This should be a thin liquid at this stage, but when refrigerated will thicken nicely for serving.
Before serving arrange freshly sliced bananas over top of pie and serve with a portion of Coconut Creme.

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