Banoffee Pie

  • Servings: 6-8
  • Difficulty: easy
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    For the Base:
  • 185g almond flour
  • 80g cashews
  • 3 tbsp coconut oil
  • pinch of salt
  • For the Toffee Filling:
  • 12 medjool dates, pitted and soaked in boiling water for 1 hour, plus 3 tbsp soaking liquid
  • 1 tbsp almond butter
  • 1 vanilla pod, scraped, or 1 tsp vanilla paste or essence
  • pinch of salt
  • To Serve:
  • 200ml coconut cream, whipped
  • ½ vanilla pod, scraped, or ½ tsp vanilla paste or essence
  • 3 bananas
  • 3 tablespoons cacao powder grated chocolate (optional)


  1. Preheat the oven to 180ºC.
  2. In a blender, blitz the base ingredients until you get a lovely sticky consistency. Pour into a 20cm cake tin or good-quality silicone mould and gently press down until you have a beautiful even base. It is nice to have a small edge just like you would with a classic pie. Make the edge by pushing your thumb on the inside of the casing and shaping with your other thumb from the top, working your way all around.
  3. Cook in the oven for 10–15 minutes until golden brown. Once cooked, transfer to a wire rack to cool.
  4. While the base is cooking, make the toffee filling. Put all the ingredients into a blender and blitz until you have a beautiful sticky, toffee-like consistency. Set aside.
  5. Once the base has cooled, pour the sticky toffee mixture into the pie casing and make sure you have an even layer.
  6. Now do the same with the whipped coconut cream.
  7. Slice the bananas and arrange on top of the coconut cream. Finally, sift a layer of cacao powder on top and you are ready to go. If you are feeling fancy, grate some extra chocolate on top.
  8. Tip: Cake base can be made raw; just pop in the freezer instead of the oven for an hour.

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