Plant-Based Banoffee Pie

I'm always thinking of ways to create delicious but healthy whole food, plant-based versions of yummy things share with loved ones. I created this recipe with two ingredients in mind, bananas and walnuts, as a special Mother's Day pie for my Mum. I didn't want the cream to be overly heavy or the finished pie to be too sweet. This recipe is the perfect balance, is packed with omega 3's and totally yummy.



  • 2 cups raw walnuts

  • ½ cup medjool dates, pitted

  • ½ cup flaxseeds, ground

  • pinch of salt

Raw caramel toffee

  • 1/2 cup medjool dates, pitted

  • 3 tablespoons tahini

  • 1 ripe banana

  • 2 teaspoons lemon juice

  • 1 teaspoon pure vanilla extract

Vanilla cream

  • 300g silken tofu

  • ½ cup cashews

  • 2 tablespoons maple syrup

  • 1 teaspoon pure vanilla extract


  • 3 Ripe bananas, chopped randomly

  • cacao nibs



  1. Process the walnuts, dates, ground flaxseeds and salt in a food processor until it resembles a fine crumb and sticks together when pressed.

  2. Pour mixture into the pie tin, pressing the mixture down and up the sides. You may need to wet your fingers so it doesn’t stick.

Raw caramel toffee

  1. Into a high speed blender place the dates, tahini, banana, lemon juice and vanilla. Blend until very smooth. Taste and add a touch more sweetness if you like.

  2. Scoop the toffee mixture out of the blender into the tart crust. Refrigerate for 2 to 3 hours, or overnight, to set.

Vanilla cream

  1. Place tofu, cashews, maple syrup and vanilla in a blender and process until very creamy.

  2. Store in the fridge to chill until ready to serve.

To assemble the pie

  1. Dollop vanilla cream onto the toffee layer, leaving some room at the edges so that you can still see the toffee.

  2. Place chopped banana on top of the cream (as they tend to brown when exposed to the air do this just before serving) and sprinkle with cacao nibs.


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