Vegan, Gluten-free Banoffee Pie
This vegan banoffee pie is so delicious! I do need to warn you in advance – you wouldn’t be able to stop eating. This recipe takes a bit of preparation time. However, it is SO worth the effort! You will enjoy each and every bite, I promise! It is one of my favorites and It has never disappointed me.
It is refined sugar free! And made with healthy ingredients, nuts, dates,
bananas, oats. You would never guess that it is gluten free or vegan!
I construct this vegan banoffee pie from a few layers. The bottom layer is the crunchy crust. The second layer is the most amazing caramel. The third layer is whip cream. In between the layers you will find banana slices. Together – this is by far the perfect bite.
Don’t worry! I’ll guide you step by step how to make this beauty!
Ingredients
The taste of this dessert is just unbelievable! Why? Because we use such great ingredients, that what can go wrong? These are most of the ingredients:
- Bananas
- Dates
- Nuts (mix)
- Gluten-free oats
- Shredded coconut
- Coconut milk
- Almond butter
- Cinnamon
How to make – Step by step
Step 1: Preps. Refrigerate the coconut cream overnight. Why? Keeping the coconut cream refrigerated will help separate the coconut cream from the water, so that the cream will float on top and the water will mostly stay in the bottom. We want more of the fat part for our whip cream. I use the paper box by AROY-D that has 17.5 percent fat and no preserves! Only coconut water and fat.
After the coconut cream has been refrigerated, open the can or paper box. Separate the top part, about 300 ml, which will include most of the fat from the bottom. This will be the base of our whip cream. We will use some of the remaining 200ml coconut water for the caramel layer.
We also want to soak the dates for about 10 minutes in hot water because this will allow us to take out the pits and the peel easily.
Step 2: Crust layer. We pre-heat the oven to 160 degrees. Afterwards we start preparing the curst which is made with cup dates, pecan nuts, cashews, walnuts, oats, shredded coconut, cinnamon, and a hint of salt.
The ingredients are blender together in a blender or a food processor into a dough. First, we grind the nuts, then the rest of the ingredients are added.
We place the dough on a medium sized pie baking pan. We use our hands to arrange the layer evenly. Once we complete arranging the layer, we place the pan in the oven for 10-15 minutes, until the crust gets a bit of a golden color. We then let it cool.
Step 3: Caramel layer. This amazing caramel is so easy. We make it from dates, almond butter, coconut cream\ water, vanilla, lemon and salt.
The ingredients are mixed in a food processor until a cream is firmed. Once ready, we place the caramel evenly on top of the crust and layer with thin banana slices.
Step 4: Cream layer. This layer is made from coconut cream. The cream is whipped until it thickens. Once it is thick enough (this will take a few minutes), we spread the cream on top of the caramel and bananas. Now we add another layer of thin banana slices.
Step 5: Decoration. We can now sprinkle a little bit shredded coconut or cacao powder on top of the pie, and it is ready to serve! Yummy!
This banoffee pie is:
- Vegan
- Gluten-free
- Raw option
- Refined sugar free
- healthy ingredients only
- Preservatives free
- Creamy, crunchy and mostly delicious
Vegan Gluten-free Banana Banoffee Pie
Ingredients
Ingredients for Crust layer
- ¾ cup dates (130 g)
- 1 cup pecan nuts (110 g)
- ⅔ cup cashew nuts (70 g)
- ⅓ cup walnuts (40 g)
- ½ cup gluten-free oatmeal (50 g)
- ⅓ cup shredded dry coconut (25 g)
- ½ tsp cinnamon
- Pinch of salt
Ingredients for Caramel layer & Cream layer
- 1 cup dates (160 g)
- ½ tbsp vanilla extract
- 1 tbsp lemon juice
- 4 tbsp almond butter
- ¼ tsp salt
- 1 can (500ml) coconut cream refrigerated overnight*
about 350ml will actually be used - 3-4 Bananas
- 4 tbsp lemon juice (to prevent the Bananas from blackening).
- Optional: 1-2 tbsp shredded coconut or cacao powder for garnish
Instructions
General
- Soak the dates in separate bowls (3/4 cup and cup) in hot water for 10 minutes. Then take off the peel and remove the pits.
- Open the coconut cream carefully – the fat should concentrate on the top. Separate
the top, fattier 300ml from the rest.
Crust
- Blend all the crust ingredients in a food processor. If needed use your hand to make sure the dough is evenly mixed.
- Pre-heat the oven to 160 degrees.
- Place the dough in a baking pie pan and press it evenly using your fingers.
- Heat the crust dough for about 10-15 minutes. Just until it gets a bit golden.
- Let the dough cool.
Caramel layer
- In a food processor or blender, mix the dates, almond butter, vanilla extract, 1 tsp lemon juice, salt and 1/4 cup coconut Water (50 ml of the remaining coconut water after the fat layer was separated). Blend until it becomes a creamy caramel.
- Place the caramel layer on top of the base evenly.
- Place thin banana slices on top of the caramel layer.
- Using your fingers, spread a bit of lemon juice on the banana slices.
Cream layer
- Whip the coconut fat (the ~300 ml) until the cream becomes thick (just like regular whip cream is made).
- Place the whipped coconut cream on top of the bananas layer evenly.
- Place another layer of thin banana slices
- Using your fingers, spread a bit of lemon juice on the banana slices. This will help to prevent them from darkening.
- Ready ???? you can garnish with some shredded coconut or cacao powder. Yummy!
Notes
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