Vegan Refined Sugar Free Almond Banoffee Pie
Prep time
Cook time
Total time
Hazel & Cacao:
Recipe type: Dessert
Serves: 8-10
  • CRUST:
  • 3 cups blanched almond meal
  • 1 cup quick or rolled oats
  • 6 TBSP grapeseed oil
  • 6 TBSP maple syrup
  • 1½ cups pitted dates
  • 3 TBSP almond butter
  • pinch salt
  • ½ cup almond milk
  • drop vanilla extract
  • 3 sliced bananas
  • coconut whipped cream
  • dark chocolate shavings
  1. For the crust: mix together all the ingredients in a large bowl until well combined and slightly sticky
  2. press evenly onto the base and sides of a round tart tin.
  3. Bake in the oven at 180 C for 10 - 12 minutes or until golden looking. Remove from oven and allow to cool.
  4. For the filling: Add all the ingredients into a food processor and process until smooth. You can add more almond milk if you like your caramel runnier, or less if you like it very thick.
  5. Spoon out caramel and spread evenly over baked crust with a spatula. Remove from tart tin at this stage and set aside.
  6. For the coconut cream: Place a can of coconut cream in the fridge for a few hours or overnight ( if it is cold where you live you do not have to do this). Scoop out the cream ( not the water) and place in a bowl, with a hand mixer mix until the cream becomes whipped and fluffy, Coconut cream is slightly sweet already but if you want to make it sweeter you can add 1-2 TBSP maple syrup to the cream while you are beating it and some vanilla extract. This dessert is quite sweet so you can omit the natural sweetener if you like.
  7. Slice bananas into thick coins, add 1 layer of banana slices on top of the caramel, the scoop out coconut cream, add another layer of banana slices and top with some dark chocolate shavings. Slice and Enjoy
Recipe by Hazel & Cacao at