Vegan Banoffee Pie

clock 50 minutes + 10 minutes bowl Serves 8


  • 90g pecans + extra for serving (optional)
  • 250g vegan biscuits
  • 1/2 cup coconut oil, at room temperature
  • 1 Tbsp cacao powder
  • 12 fresh dates, pitted
  • 1/3 cup coconut sugar
  • 1 Tbsp cornflour
  • 270ml coconut cream + extra for serving
  • 1 tsp vanilla extract
  • 3 medium bananas
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  • 1. Place pecans in a small bowl; cover with cold water. Stand for 1 hour, then drain.

  • 2. Meanwhile, process biscuits, coconut oil, cacao and half the dates until fine crumbs form and mixture starts to clump. Press biscuit mixture into the base and up the side of a 24cm tart tin. Refrigerate until required.

  • 3. Stir coconut sugar and the water in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until mixture reduces slightly.

  • 4. Meanwhile, whisk cornflour and coconut cream in a small bowl. Gradually stir coconut cream mixture into sugar syrup until smooth; cook, stirring, for 10 minutes or until mixture boils and thickens.

  • 5. Blend drained pecans and warm coconut mixture with remaining dates, vanilla extract and 1 banana until as smooth as possible. Spoon mixture into biscuit case; smooth surface. Refrigerate overnight.

  • 6. Thinly slice remaining bananas; arrange slices on pie. Serve pie drizzled with remaining coconut cream and sprinkled with roughly chopped nuts.

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