This Vegan Banoffee Pie combines a no-bake walnut date crust, a creamy date caramel filling, thick slices of banana, and silky whipped coconut cream as a topping. It’s vegan, raw, gluten-free and sugar-free. As delicious but much more healthier than the classic Banoffee pie.
I’m back to normal again after a wonderful summer break. So are you, I guess. This week is flying by for me. The day should have 30 hours instead of 24, don’t you think so? 😉 Today I’m sharing my foolproof recipe for the best homemade vegan banoffee pie. Made with just 6 easy ingredients, this recipe won’t disappoint anyone.
And the best part is that you need no special equipment, besides a standard food processor or a blender. As for the mold, I used a 6-hole silicone tartlet mold, but feel free to use a bigger one if you don’t have individual tartlet molds. My molds measure 3 inches in diameter and 2 inches high. So, I guess an 18 or 20-inch round mold will work great here too.
What Is Vegan Banoffee Pie
If you’ve never heard of it or aren’t quite sure what it is, you’re at the right place because today I’m going to tell you all about this fabulous sweet dessert.
Banoffee pie is a traditional English favorite made from bananas, whipped cream and toffee combined on a digestive buttery cookie crust. The whipped cream is added just before serving, together with shaved chocolate. In fact, the word ‘Banoffee’ is a combination of two words actually: banana and toffee, which just reveals what is on the inside.
Regarding the vegan banoffee pie, as you may have guessed, is the healthy and dairy-free variation of this luscious creamy pie. I’ve made a few changes to the classic recipe to make sure this dessert is still decadent but has some nutritional value. To name just a few, the crust and date caramel are high on good fats and fiber due to the walnuts and dates. Bananas, mostly unripe ones are a source of fiber too.
How To Make Vegan Banoffee Pie
Vegan Banoffee Pie is very easy to make. It won’t take you longer than 30 minutes to process all the ingredients and assemble the tartlets. No cooking or baking required here.
For this recipe, I’ve made a date and walnut crust that happens to be vegan, gluten-free and paleo at the same time. You can use a single type of nut or a combination of your favorites – either way, you won’t go wrong. Process both ingredients together with some coconut oil and you’ll get a firm and crunchy base for your tartlets.
The second layer is the date caramel, made of basically two ingredients: dates and milk. Add them to your food processor and pulse until you get a creamy texture. Then comes de next layer, sliced bananas. As easy as that!
And finally, I top it with coconut whipped cream and shaved chocolate. You can use non dairy whipping cream if you prefer, it holds its shape better than the coconut whipped cream. Anyway, I like the taste of the coconut best here.
How To Make Vegan Date Caramel
This irresistible vegan date caramel is made with just two ingredients. The vanilla extract is totally optional, in fact I tend to make the caramel without vanilla most of the time. I love vanilla in cakes and muffins but if you use Medjool dates, you won’t need any other flavoring. Anyway, I have included vanilla in the recipe since some of you love this extra hint of vanilla in your caramel.
Making date caramel can’t be easier. Just add the dates and the vegan milk to a food processor or blender and blend on high until you have a thick caramel. Scrape down the sides if necessary. Feel free to add a few spoons of water to thin the caramel until you get the desired consistency.
What To Use Vegan Date Caramel For:
You will love homemade date caramel with recipes like Vegan Gluten-free Caramel Banana Bread, as the filling of a layer cake or in homemade bars and pies. The possibilities for date caramel are endless.
How To Store Homemade Date Caramel:
Keep it stored in an air-tight container in the fridge. It will be good for 1-2 weeks, and maybe more.
For the Tartlets:
- 1 2/3 cups walnuts
- 1 1/2 cups pitted Medjool dates
- 1 1/2 tablespoons coconut oil, softened
- 2 bananas, sliced
For the Caramel Sauce:
- 3/4 cup pitted Medjool dates
- 1/4 cup plant based milk
- 2 tablespoons water
- 1 tsp vanilla extract (optional)
For the toppings:
- 1/2 cup coconut whipped cream (or another plant based cream of your choice)
- 1 tablespoon shredded chocolate
- Start by placing the walnuts, dates and coconut oil in a food processor and process until a fine crumble forms and sticks together. Line the tartlet molds with the walnut-date mixture and refrigerate while you prepare the caramel.
- To make the date caramel add the dates and the vegan milk to a food processor or blender and blend on high until you have a thick caramel. You may have to scrape down the sides. Add a few spoons of water to thin the caramel until you get the desired consistency.
- Fill the pie crust with the prepared caramel. Slice the bananas and layer them on top of the caramel.
- To make the coconut whipped cream, chill your coconut milk in the refrigerator overnight. The next day, refrigerate a medium mixing bowl 10 minutes before making the whipped cream. Open can of coconut milk and scoop the thickened cream into the refrigerated bowl. Beat on medium speed for 5-8 minutes. Taste and add sugar if you prefer it sweeter.
- Finally shred the chocolate. To serve the tartlets, top them with a dollop of coconut whipped cream, sprinkle some shredded chocolate on top and serve. Enjoy!
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Looking for more vegan desserts from Simple Green Recipes?
More dessert ideas from favorite blogs:
Chocolate Pie With Almond Crust by Vegan Richa