This is quite possibly the best dessert I've ever made.

The almond cookie crust, the salted caramel, the vanilla coconut cream, ripe bananas.

It's the most perfect combo and definitely going into the Kids' Recipes eBook which I'm currently working on.

To be the first to know when the eBook launches, make sure you're on the list>>

So without further ado...

The best ever Banoffee Pie

...which just happens to be vegan, gluten free, dairy free, refined sugar free and raw

For the crust

1 cup (150g) pitted dates

1 cup (140g) almonds

1/2 cup (45g) GF jumbo oats 

5 tablespoons extra virgin coconut oil, melted

3 tablespoons coconut palm sugar

optional: 1-2 tablespoons cacao powder

For the caramel layer

*1 cup (150g) pitted dates, soaked 4-6 hours*

1/2 cup (105g) extra virgin coconut oil, melted

1/2 cup (65g) coconut palm sugar

1/4 cup (60ml) hot water

1/2 teaspoon Himalayan salt

For the cream layer

*1 can (400ml) coconut cream*

1 vanilla pod

optional: 2 tablespoons xylitol, powdered

For the topping

3 bananas

Optional: dark chocolate, roughly chopped

*Some prep time is required here. Read the method below at least 12 hours before starting on recipe.*

METHOD

You will need a 7 inch/ 18 cm tart dish for this recipe. Ensure it has a removable base so you can lift the whole pie out.

Begin with the crust. Process almonds, oats, coconut sugar and cocoa powder (if using) in a Food Processor, using an S blade.

Add the dates and continue to process until fully broken down. Finally, add the melted coconut oil and process until the crust is no longer crumbly and has a consistency of mouldable grainy play-dough.

Transfer the full mixture into your pie tin, distributing evenly. Using your hands, bring the mixture up the sides and press gently, squeeze the excess around the rim back inside or remove it and use to make the base thicker. Place in the fridge.

Start on the caramel layer by squeezing excess water out of soaking dates. (Retain the sweet water for another recipe like a smoothie). Put all the caramel ingredients into your Food Processor and process till you get a gooey cream without any chunks. (You may need to open up the machine and scrape sides down once in a while). Pour into the prepared pie shell and transfer into fridge for a minimum of 4 hours to set or speed up this process by transferring to a freezer.

To prepare the cream layer, you must first ensure that the can of coconut cream hasn’t been shaken for at least 8 hours. You might already have a can in your pantry, so carefully open it, scoop out all the set cream into a soup bowl and discard the liquid. (Note if the can has recently been brought home from the shops, it may have been shaken on the way and the creamy part would have become too runny. Stand it up in a cool place overnight before opening).

Scrape out the seeds from a whole vanilla pod. To do so, slice the pod in half lengthwise, then use a teaspoon to literally scrape all the seeds out until the inside of the pod is dry. Add the seeds as well as powdered xylitol, if using, to the bowl with cream in it. (The purpose of the xylitol is the same as of icing sugar- to make the frosting sweet and to help it set. This additional sweetness however is not needed here so if your cream isn’t super runny, then feel free to leave out xylitol). Stir with a fork till well combined. Make sure to press out all the clumps so the cream is as smooth as possible. 

When the caramel is set and you’re ready to serve, remove the pie from its tin and onto a flat dish which would allow for easy slicing. Top with coconut cream, spreading it to the edges. Slice the bananas and fan them in a spiral starting in the middle. Sprinkle with optional chocolate shavings. 

So now that you officially have the best recipe for raw Banoffee Pie there is, there's only three things left to do:

1. Make it!

2. Comment below squealing just how much you loved it!

3. Reserve your spot on one of our famous Afternoon Teas, where I show case a new raw dessert every month. Check for availability>>

Oh and just because I couldn't resist that light and 4 week old Banksy couldn't resist a milky smile after he too sampled that very slice...

The Banoffee Pie was possibly my favourite dessert growing up in NZ.

I’m a self confessed caramel addict so anything like Sticky Toffee Pudding or Salted Caramel Slice or Banoffee and my name is all over it!

I literally thought that if I picked a restaurant based on its availability of Banoffee Pie, then it had to be the most popular dessert and therefore an iconic one. So can you imagine my surprise when I made it in Ecuador (for Americans and Europeans btw) and they thought I couldn’t spell or say Coffee properly ?

Let’s settle this once and for all… Banoffee is a combo of two words: Banana and Toffee. Kinda like Brangelina or Bennifer or even Tomkat, where they make a stupidly good genetically gifted union, but are just as delicious, individually.

Here’s my raw, unprocessed, dairy-free, gluten-free, cheezecake version of the ‘classic’ Banoffee Pie…

BANOFFEE CHEEZECAKE

For the crust:
1 cup dry walnuts
1 cup pitted dates
2 tablespoons extra virgin coconut oil, melted
1 teaspoon vanilla powder
1/3 teaspoon Himalayan salt

For the banana cream:
2 cups soaked cashews (from 1.5 dry)
3 medium bananas, peeled
1 cup extra virgin coconut oil, melted
1/8 cup maple syrup
Juice of 1 lemon

For the toffee top:
2 cups pitted dates, soaked
1/3 cup extra virgin coconut oil, melted
2 tablespoons almond butter
2 tablespoons maple syrup
1/3 teaspoon Himalayan salt

Optional:
Chocolate drizzle, melt store bought or use this recipe>>

-Transfer all the crust ingredients except coconut oil into a food processor and process till broken down enough to resemble rice. Add the coconut oil and process again till you have a sticky ball. Transfer onto a 9 inch cake tin (make sure the base can be removed or line the dish with cling film to pull it out later). Distribute the mixture evenly using your hands and press it firmly down using your fist.

-After soaking the cashews overnight, transfer all cream ingredients into a blender and blend on high. (TIP: if you don’t have time, soak cashews in hot water for 2 hours). Scrape down the sides of blender jug and blend again until creamy. Pour the mixture over crust and transfer to the fridge for 2 hours or freezer for 1 hour.

-Make sure the dates are nice and soft before blending. (If they are already gooey and sticky, you might not need to soak overnight. If they are quite dry or you don’t have ‘overnight’, try soaking in hot water for 2 hours.) Transfer all the toffee ingredients into blender or food processor and blitz on high till creamy. Scoop this mixture onto the semi-set banana layer and spread as evenly as you prefer. Transfer to the fridge for a minimum of 1 hour, preferably 3.

-If you’re drizzling with chocolate, slice the cake into 12-16 portions first, separate the slices by a few millimetres and drizzle away. Store in the fridge at all times.

Let me know how yours turns out in the comments below…