Who doesn’t love Banoffee pie? That delicious, sweet, sticky comfort food has EVERYTHING you want in a dessert – chocolate, caramel, cream, a crunchy base and so much more…

That’s why we are certain you will LOVE our impressive, raw vegan Banoffee Pie dessert recipe so much that you will be making it time and time again. It’s delicious, it’s unctuous, it’s what raw desserts are all about and it’s a great addition to your raw foods diet.

What Are Raw Vegan Desserts?

If you’ve never tried a raw vegan dessert, then you’re in for a big treat. This is not to be confused with general raw desserts that you don’t need to bake, but don’t necessarily contain raw ingredients to start with.

Examples of these would include no bake desserts that may contain peanut butter or oats, for instance. These two things don’t technically need baking as they are already cooked and can be used as they are. However, using sing these types of ingredients does not make your dessert ‘raw’.

Raw desserts are made from ingredients that were raw to begin with, such as nuts, seeds, superfood powders, certain veggies and fruits. Yes, you can construct some amazing looking masterpieces from such foods that look simply stunning and very delectable.

Are Raw Vegan Desserts Healthy?

The answer to this question is YES! Most raw desserts, like this Banoffee Pie recipe, are very healthy and will do your body no harm.

Pretty much all raw desserts made with such ingredients are going to be pretty darn healthy. Or, they are going to be way better for you than your average dessert made from refined sugars and oils.

The main ingredients of a simple raw dessert are nuts, seeds, coconut, dried and fresh fruits, a little coconut oil if needed, and sometimes superfood powers such acai, blueberry, amla, camu camu, blue spirulina and maca.

ALL of the above ingredients are going to enhance health and make you feel lighter and more energised. Raw desserts made for these ingredients are going to not only taste delicious, but make you feel and look great too, ultimately. There is only benefit from healthy, raw desserts and no negatives.

How To Make Raw Vegan Banoffee Pie

Even though this scrumptious banoffee pie has 4 different layers to it, don’t be intimidated, it’s also pretty simple and very easy to construct.

We recommend you use a dish that makes for easy serving, as the last thing you want to do is smash your masterpiece up trying to get it out of its serving dish.

The pie is easy:

• Four layers constructing of a crunchy bottom layer made from dates, walnuts, coconut, maple syrup and chia seeds.
• The second layer is your caramel layer made from date paste with vanilla essence.
• The third layer is your banana cream made from soaked and blitzed to a silky smooth cream cashew nuts, raw coconut oil (to help set it), vanilla and very rip bananas.
• You fourth layer of chocolate sauce is made from left over date paste from the caramel sauce, blitzed with a little raw coconut oil, and some cacao or carob powder.
• You can then add some chopped, raw chocolate on the top for decoration at the end if you want to make it look pretty and add another dimension of crunch and chocolate.

Impressive, Raw Vegan Banoffee Pie Dessert Recipe

Raw vegan desserts are a great way to make the raw diet interesting and also highly delicious. This raw Banoffee pie is super impressive to serve to family and friends and really looks the part.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 400 kcal

Equipment

• Glass bowls for soaking
• Food processor
• High speed blender
• Wooden spoon
• Spatula

Ingredients

  

• 200 g soaked cashew nuts Soaked for a couple of hours, or ideally overnight.
• 2 cups dates (one cup pre soaked) You will need to soak one cup for about 1 hour beforehand and keep the other cup dried.
• 1 cup coconut flakes
• 1 cup walnuts or pecan nuts
• 2 large very ripe bananas or 3 smaller
• 1 tbsp cacao powder (OR 1.5 tbsp carob powder)
• 5 tbsp coconut oil Melted very gently over low heat o keep it raw.
• 2 tbsp maple syrup
• 2-3 tsp vanilla essence
• 2 tbsp whole chia seeds (optional)

Instructions

 

• Set just one cup of your dates aside in some warm water for one hour to soften. Be sure to use filtered or Spring water as you will be using the same water in the paste. You will want to put them into a small bowl with just enough water to cover.

  Have your pre-soaked cashew nuts at the ready too.
• In the meantime make your pie base by processing your walnuts or pecans, coconut flakes, chia seeds and non soaked dates in a food processor until broken down but definitely not mushy. You need texture in there for the crunch you are looking for.

  Once broken down, give one final blitz with one of your tablespoons of maple syrup until the mixture starts to clump together. Then stop, scrape your base mixture out and squish down into your serving dish or cake tin.

  Freeze your base whilst you're getting on with the next step.
• Add your dates with their soaking water to a high speed blender. Be sure you have just enough water to cover the dates for the right texture. If you have too much water, tip some out until they are just covered.
• Now make you next layer of caramel sauce by blitzing up your soaked dates with half your vanilla. You are going for a super smooth sauce here, so be sure to blitz until the sauce is silky.
• Now add  HALF your sauce to the top of your base mix from the freezer (YOU WILL NEED TO SET ASIDE THE OTHER HALF FOR YOUR TOP LAYER).

  Put back in the freezer while you prepare your banana cream layer.
• To prepare banana cream layer, blitz in a high speed blender your drained, pre-soaked cashews, bananas, the rest of your vanilla, 3 tbsp of your melted coconut oil, and enough fresh water to cover (before you add the bananas). Blitz to a silky smooth cream.

  You may need to add a dash more water to get a good whizz going, but the point is to add as little water as possible to keep your banana cream really thick.
• Now check to see whether your caramel sauce has set enough for your to be able to add your coconut cream without it smooshing together too much. You may need to leave it an additional 15 minutes or so, but in the meantime just keep your banana cream in the fridge setting (but don't leave it too long).

  Add your sauce carefully onto the pie. Use the back of a spoon to spread it evenly and again put back in the freezer.
• The final layer is going to be the chocolate sauce that you will make from what you have left from the caramel layer. This time add 2 more tbsp melted coconut oil, 1 tbsp maple syrup, and your carob or cacao powder. Blitz once more into a chocolate style sauce. If you need to add a dash more water to get a spin going then do so, but add as little as possible.

  Spread on the top of your banoffee pie (providing the banana cream seems set enough).

  If using some raw chocolate to finish, then chop it on a chopping board into small pieces. Sprinkle over the top of your banoffee pie.

  Freeze again for about 15 minutes, the refrigerate until needed.

Video

Keyword Banoffee pie, healthy, Raw, raw vegan desserts

Thanks for visiting ZestForever today!

The raw vegan diet is one of the healthiest ways to eat and can also taste fantastic. There’s nothing like raw food energy and it can be truly awe inspiring to feel the true benefits of eating this way.

Why not give it a try for yourself and get started by making some divine, raw desserts like this one?

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