Banoffee pie

| | 14 commentaires

"People will forget what you said, people will forget what you did, but people will never forget how you made them feel."
Maya Angelou

A quick post to share with you this banoffee pie recipe which I loved. Even the most vegan/raw food sceptic immediately told me, after his first bite, to register a patent for it. There is absolutely nothing fancy about it : just light, fresh, simple vegan and raw ingredients.

You can make this dessert with any nuts you want (walnuts, cashews, macadamias, or a mix) and even try to make it nut-free by using sunflower seeds (I suspect it to taste very good).
It's best to use Medjool dates for the caramel as they yield a particular caramel-y flavour but any soft dates will do (or pre-soaked dates if they're a bit dry) : as you can see I've used Deglet Noor  for the base as they're cheaper.
Now, about the coconut whipped cream and the chances of uncanny cans, I'm afraid I'm not in the known. I usually buy the coconut milk that has the highest percentage of fat. It works. Sometimes it fails (and I freeze the faulty coconut cream for later uses). Try to buy organic or coconut milk that is not packed with too many stabilisers.

Banoffee pie
(vegan, grain-free, raw)

Base (22 cm springform tin):
210 g almonds
140 g dates (16 Deglet Noor)
25 g coconut oil

245 g dates (Medjool)
12 cl almond milk
Himalayan salt

3 bananas
lemon juice

Coconut whipped cream:
2 cans coconut milk, chilled in the fridge overnight
vanilla extract

Chocolate drizzle:
10 g cocoa butter
8 g coconut oil
raw cacao powder

In a food processor, process almonds, dates and coconut oil until it forms a crumbly dough. Transfer dough onto a 22-cm sprinform tin and press it down. Smooth it out with the back of spoon to get an even layer. Set aside in the fridge while you make the caramel. 
In a food processor (or a blender), process dates into a rough paste. Add milk little by little until you reach desired consistency (it must be thick so you can spread it). Prepare the chocolate drizzle by melting cocoa butter and coconut oil in a recipient immersed in warm water. Stir in cacao powder and mix until dissolved. 
Make the coconut whipped cream : flip your cans, open them and discard the liquid part (save it for smoothies). Spoon out the hard coconut cream into a bowl. Add vanilla extract to taste and whisk with a hand beater until fluffy. Keep in fridge.
Slice the bananas and drizzle with lemon juice so they don't brown.

To assembly:
Spread the caramel on the almond base and place banana slices on the caramel. Spoon coconut whipped cream on top and smooth it out. Drizzle with chocolate. Place banoffee pie in fridge until ready to serve. 

Banoffee pie
(végétalien, sans céréales, cru)

Fond de tarte (moule à fond amovible de 22 cm):
210 g amandes
140 g dattes (16 Deglet Noor)
25 g huile de coco

245 g dattes (Medjool)
12 cl lait d'amande
sel de l'Himalaya

3 bananes
jus de citron

Crème chantilly de noix de coco:
2 boîtes de lait de coco, mises au frais une nuit
extrait de vanille liquide

Sauce chocolat cru:
10 g beurre de cacao
8 g huile de coco
cacao cru en poudre

Dans un robot, mixer les amandes, les dattes et l'huile de coco jusqu'à former une pâte friable. Aplatir la pâte dans un moule de 22 cm (de préférence à fond amovible, ou recouvert de papier cuisson) et lisser avec le dos d'une cuillère pour avoir un fond de tarte régulier. Mettre au réfrigérateur pendant la confection du caramel.
Dans un robot (ou un blender), mixer les dattes puis ajouter le lait d'amande peu à peu jusqu'à obtenir la consistance désirée (assez épaisse pour pouvoir l'étaler sans qu'il coule). Préparer la sauce au chocolat cru en faisant fondre le beurre de cacao et l'huile de coco dans un récipient plongé dans de l'eau chaude. Ajouter le cacao cru en poudre et bien mélanger pour le dissoudre.
Préparer la chantilly de coco : retourner les boîtes de lait de coco, les ouvrir puis enlever la partie liquide (à garder pour des smoothies). Retirer la crème de coco solide et la mettre dans un bol. Ajouter l'extrait de vanille et fouetter (au fouet électrique) pour obtenir une crème légère. Réserver au frais.
Couper les bananes en rondelles et les recouvrir de jus de citron pour ne pas qu'elles noircissent.

Étaler le caramel sur le fond de tarte et recouvrir de rondelles de bananes. Étaler la crème chantilly par dessus puis zébrer de sauce au chocolat cru. Réserver au frais jusqu'au moment de servir.

14 commentaires:

  1. what a delicious and beautiful raw pie. do you think this would be appropriate to make for father's day brunch?

    i love the quote and the photos. so inspiring and thought provoking.

    1. I'm sure any father would like it ;)
      Tell me how it turns out if you make it!

  2. Oh my god! Tu veux ma mort Aurélie ?!!!!! Je bave devant tes photos! Le banofee est l'un des gateaux qui me manque le plus depuis ma quasi-veganisation, et whaou! Ta recette est juste époustouflante! Il ne me reste plus qu'à faire le plein de dattes!

    1. Trop contente que ça te plaise et j'espère que si tu le fais, il sera à la hauteur de tes attentes banofee-esques!

  3. Oh mon dieu! Tu crois que ça passe dans ta valise pour quand tu viens?

    1. Ça passerait dans une valise, j'ai des doutes sur l'aspect à l'arrivée...

  4. Hello!

    I saw your blog and thought it had great recipes and awesome pictures! I therefore would like to invite you to our new culinary website which has just started.

    This is how it works in short. is a website for food bloggers and their fans allowing them to automatically collect recipes from your food blog. It’s a large database of links to recipes on food blogs. Everyone can join us for free.

    For more please visit: is an English version of our main website called “Mikser Kulinarny”, founded in Poland. “Mikser Kulinarny” has a large audience (over 2 mln unique visitors monthly) and with we want to repeat that success and drive thousands of new visitors to your food blog.

    In case of any questions, don’t hesitate to contact us.

    Best regards

  5. Can I use thick coconut cream instead?c'est intéressé!

    1. Hi Katelyn! If you want to make the whipped cream, I would not recommend using coconut cream from a carton (if that's what you mean?) as it usually contains a lot of additives (especially stabilisers). If you really want to use this sort of coconut cream, I think you could pour it on top of the slices just before serving (as it won't hold and will drip on the sides).
      Hope I've been clear enough and this helps. Please let me know if you have other questions!



Instagram Strava