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Banoffee Pie Cookie Dough [Vegan, Gluten-Free]

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This is dessert is delicious and flashy but requires very minimal preparation or forethought. Rich chunks of coconut cookie dough are drizzled with caramel, drowned in a creamy coconut yogurt sauce and then finished with shaved dark chocolate. This is a great dessert to make for company because it's easy, shareable, and looks fantastic.

Banoffee Pie Cookie Dough [Vegan, Gluten-Free]




For the Cookie Dough:

  • 1 cup coconut flour
  • 6 tablespoons coconut nectar

For the Caramel:

  • 3/4 cup Medjool dates
  • 3 tablespoons coconut nectar
  • 2 tablespoons water
  • 1 tablespoon vanilla powder

For the Topping:


  1. Combine the coconut flour and coconut syrup in a bowl.
  2. Divide this dough into four equal parts and press them with your palms on the bottom of small dessert bowls.
  3. In a food processor or blender, combine the ingredients for the caramel.
  4. Process them until they’re really smooth and spread this on top of the dough.
  5. Fill in coconut yogurt and garnish with chocolate shavings and banana slices.





Always simple, always gluten-free, always scrumptious! Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without the need for special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.



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