The nut and seed crust is completely grain-free but will taste perfectly buttery and sweet just as a regular cookie crumb crust. The toffee/caramel is sweet and salty made from nut butter, tahini and dates! Top that with some sliced banana and whipped coconut cream and voilà! Dessert is ready!

Banoffee Cream Pie [Vegan, Grain-Free]

Advertisement

Calories

266

Serves

12

Advertisement

Ingredients

For the Crust:

  • 1/4 cup ground flax seeds
  • 1/2 cup almond flour
  • 1/4 cup coconut flakes
  • 1/4 cup ground cashews
  • 1/4 cup buckwheat flour
  • 1 tablespoon cinnamon
  • Pinch fine sea salt
  • 1/4 cup maple syrup
  • 2 tablespoon coconut sugar
  • 1 tablespoon coconut oil, melted

For the Caramel:

  • 1 cup dates, pitted
  • 1/2 ripe banana, mashed (optional)
  • 1/4 cup smooth almond butter
  • 2 tablespoon tahini
  • 1/4 cup coconut cream
  • 1/4 cup melted coconut oil
  • 1/2 teaspoon salt

For the Topping:

  • 1 can of coconut cream
  • 1-2 medium, ripe bananas, thinly sliced
  • 2 tablespoon toasted coconut chips
Advertisement

Preparation

  1. Place the 2 tins of coconut cream, for the topping, in the fridge overnight (24 hours is ideal) so that the cream separates and sets on top.
  2. Preheat oven to 325°F.
  3. Combine the ground flax seeds, almond flour, ground cashews, buckwheat flour, cinnamon, salt, and coconut sugar in a large mixing bowl. Stir well. Then add the maple syrup and coconut oil, and stir to fully incorporate (you made need to use your hands if it gets too dry).
  4. Grease an 8-inch, loose-base, tart tin. Spread out dough in the pan.
  5. Place in the oven to bake for approximately 25 minutes until turning golden around the edges, then turn the oven off and let the crust sit in there until cool.
  6. For the caramel, blend dates along with all remaining caramel ingredients. Blend until completely smooth, using the tamper to press down the ingredients.
  7. Spread the caramel over base. Refrigerate for 1 hour or until set.
  8. Remove pie from tin and place on serving plate. Cut banana slices and place on top of caramel.
  9. Without shaking the cans of coconut cream, remove from fridge and open. Carefully, spoon out the thick cream that has set on top and place in a metal mixing bowl. Using a whisk or electric beaters, whip cream until peaks form. Spoon on top of the banana and sprinkle with toasted coconut chips. Serve immediately.
  10. Store in fridge.
Advertisement
Advertisement

Nutritional Information

Per Serving: Calories: 266 | Carbs: 22g | Fat: 19g | Protein: 5g | Sodium: 53mg | Sugar: 12g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.