Plant Based Banoffee Pie


Plant Based Banoffee Pie

Looking for a  decadent plant based pud?  This picture perfect banoffee pie has all of the goodness and none of the guilt.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 2 hours
Course Dessert



Caramel Layer

Vanilla cashew cream


  • Blend all the base ingredients in a high speed processor. I like to start with blending the oats and almonds to a flour and then adding the remaining ingredients so it’s a smoother mixture.
  • Leave the base  in the fridge or freezer whilst you make the other layers for the caramel - if your dates are not very soft then soak them in boiling water for 10 mins or so.
  • Combine all the ingredients in a high speed food processor.
  • Pour the caramel over the base and leave in the fridge whilst you make the cashew cream topping.
  • For the cashew cream - blend all the ingredients on high speed until the mixture is smooth and creamy with no lumps.  Done!
  • Slice the bananas and layer on top of the caramel filling.
  • Finally, pour (or pipe swirls of) the creamy cashew cream over the caramel and bananas.
  • Leave in the fridge to set for 2 hours or overnight.
  • Garnish as you wish - I like adding a finely chopped chocolate bar, cacao nibs or a dusting of cacao powder!

Comments & Ratings

  1. Forest Whole Foods says:

    5 stars
    GF and nice

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