Oh boy, oh boy, have I whipped up something special for you! This vegan banoffee pie is seriously to die for. It’s a raw recipe, gluten-free, and of course, vegan-friendly. This pie is seriously the perfect dessert to whip up for the whole fam this holiday season, or hey, make it and savour it all for yourself, because once you taste it, you may want to. 😉
This vegan banoffee pie has four key elements:
- A crust made from nuts and dates
- Layers of Chiquita bananas
- Gooey caramel
- Coconut milk whipped cream
What I love about this recipe is that it’s really easy to make, doesn’t involve baking for hours, and it’s friendly to the gluten-free, dairy-free, vegan family or friends that are hard to make a tasty dessert for. Make it for a holiday, Mother’s Day or a special birthday. It’s super flavourful, sweet, soft, and will melt-in-your-mouth. Let’s also not forget the light dust of chocolate on the top for that added pizzaz and flavour. Who doesn’t love chocolate?
Going bananas for Chiquita bananas
One of the main ingredients in this recipe is the bananas. We all eat them, and we often don’t give them the credit they deserve. These versatile fruits, are great to be used in so many ways. Whether you’re throwing on top of granola and yogurt for breakfast, baking into banana bread or muffins, or for this flavourful vegan banoffee pie.
I always can count on Chiquita bananas to really deliver when I’m looking for the perfect bananas for baking with. But the best part of using bananas in any recipe is the added benefits they give you:
- They have a good type of sugar, fructose
- They’re loaded with potassium which can help you sleep, build lean muscles, help with your heart health, etc.
- They’re full of antioxidants and essential minerals
- Great source of resistant starch, a type of starch good for weight loss and blood sugar levels
- An amazing substitute for refined sugar, eggs, and flour
Chiquita bananas are well known for their familiar blue stickers, and they’re actually one of the first companies to brand bananas dating all the way back to 1944. I love bananas! I also find them great when I’ve had a big workout day, cramps, or when I just need a quick snack on-the-go that will hold you over. Let’s face it, there’s a reason they are one of the most popular foods around the world.
The vegan banoffee pie
This super tasty vegan banoffee pie is a delicious dessert that will wow any crowd. It’s easy to whip up in no time, all with raw ingredients, and it’s no-bake. All you do is blend some nuts and dates to form the base for the pie, aka the crust, then you make the caramel which is made from coconut milk and sugar (seriously, this is to die for), lastly, you use more coconut milk for the whipped cream. You can totally buy your fav store-bought if you’re lazy, but the coconut milk makes such a yummy, creamy whipped cream.
Other recipes you’ll love
Need some other dessert inspiration? Here are some of my favs:
This vegan banoffee pie is made with fresh bananas, and other simple, raw ingredients that are easy to whip together to wow the crowd.
For the Crust:
2 1/2 cups pitted dates
1 cup almonds
1 cup rolled oats
1 tsp vanilla
1/2 tsp sea salt
2 tbsp agave nectar
For the filling:
1 can coconut milk
3/4 cup brown sugar
1 tbsp. vanilla
1 tbsp. peanut butter
2 tsp arrowroot powder – mixed in 2 tbsp of water
3 medium-sized Chiquita Bananas
1 tsp lime juice
For the topping:
3 medium-sized Chiquita Bananas
1 tsp lime juice
2 cups vegan coco whip cream
1/4 cup shaved dark chocolate
Into a food processor add your almonds and process for around 15 seconds, or until they’re in small little pieces. Now add your oats, dates, vanilla, sea salt and agave. Process till a ball forms or until the mixture is pliable by hand. How to test this? Grab a small amount and try pressing into a ball. If it stays in a ball them you’re ready to go.
Transfer to a cake tin (I used a long, rectangular fluted one) and press down till flat and till the filling meets the top edges of the tin. You want it to be thick enough that is holds it’s shape once you remove the tin. Use all the mixture. Place the tin and crust in the fridge while you prepare your caramel.
To a medium-sized pan add all your caramel ingredients apart from your arrowroot mixture, 3 bananas and lime. Using a whisk, bring your mixture to a boil then simmer on medium heat till you achieve a thicker consistency, you will need to stir vigorously for around 5 minutes before adding your arrowroot powder + water. Continue to stir on medium heat. The caramel will bubble and your coconut milk will have evaporated. To check if you’re caramel is ready simple coat the back of a wooden spoon with the caramel then draw a line through it with your hand. If the line remains then you’re ready to pour it into the tart tin.
Before pouring your caramel into the tart tin, cut your 3 bananas into 1-inch pieces and gently place them into the base of the tart tin and onto the crust. Drizzle each banana with some lime juice to prevent from browning. Now you can gently pour the caramel over the bananas. Making sure to get in every little nook of the tin. Place in the fridge to set for at least 2 hours before serving.
To serve, top with 3 bananas, cut into 1-inch slices and drizzled with lime, topped with plant-based coconut whipped cream and good quality shaved dark chocolate.
Save this recipe for your next dinner party and let me know what you think of it! Share your reviews and comments below.