Raw Banoffee Pie

By Chef: Tiasha Slana
Posted: October 24, 2016


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Bananas, caramel sauce, coconut cream, chocolate garnish… Heaven. Nothing more needs to be said.

Yield: 7 inch pie (18 cm


The Crust
  • 3¼ cup (400 g) dates, pitted
  • ⅔ cup (100 g) walnuts
Caramel Sauce
  • 1 cup (220 g) date paste
  • ½ tsp vanilla powder
  • ½ tbsp almond butter
Banana Layer
  • 2-3 bananas (ripe!)
Coconut Cream
  • 1⅛ cup (140 g) young Thai coconut meat
  • ⅔ cup (90 ml) young Thai coconut water
  • 3 tsp date paste
  • ½ tsp vanilla powder
Chocolate Sauce
  • leftovers from the caramel sauce
  • cacao or carob powder (1-2 tbsp)
  • water (about ½ cup)

  1. Mix walnuts in the food processor.
  2. Then separately mix dates.
  3. Add walnuts back into the processor and mix them together with dates.
  4. Spread the crust into a pie or cake model and push it down with your hands.
Caramel Sauce
  1. Mix date paste, vanilla powder and almond butter together.
  2. Spread a tbsp or two onto the crust.
  3. (You will have about ½ cup of leftovers, which you will use for the chocolate sauce.)
Banana Layer
  1. Cut the bananas into thin slices.
  2. Spread onto the caramel sauce.
  3. Make 3 layers of bananas and the sauce.
Coconut Cream
  1. Mix everything in a blender and spread on top of the pie.
Chocolate Sauce
  1. Mix the leftovers from the caramel sauce with a tbsp or two of carob or cacao powder, add a little bit of water, and garnish the pie.