Raw vegan banoffee pie
Serves: 12
Prep time: 1 hr 15 minsTotal time: 
Recipe by Jenna Leiter.Photograph by Charlie Richards.
Raw vegan banoffee pie
Serves: 12
Prep time: 1 hr 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
434Kcal
Fat
25gr
Saturates
12gr
Carbs
44gr
Sugars
40gr
Fibre
6gr
Protein
6gr
Salt
0.1gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 400ml tin coconut milk
- 4 large bananas
- seeds from 1 vanilla pod (or 1 tsp vanilla bean paste)
- 15g of pecans, roughly chopped
For the crust
- 100g desiccated coconut
- 125g pecans
- 150g pitted dates
- 1 tbsp agave syrup
For the raw caramel
- 400g pitted dates
- 80g cashew nuts
- 500ml almond milk, plus an extra 1-2 tbsp
- seeds of 1 vanilla pod (or 1 tsp vanilla bean paste)
- 2 tbsp extra-virgin coconut oil
Step by step
Get ahead
You need to start the pie at least 5 hours before you want to eat it, as the coconut milk must be frozen first. The base and caramel can be made and assembled a couple of days ahead; chill. Make the whipped coconut cream and finish the pie just before serving.
- Thoroughly shake the tin of coconut milk and freeze for 4 hours (see Kitchen Secret; any longer and it will be too hard to whip). Meanwhile, whiz all the crust ingredients together in a food processor with a pinch of salt until well combined. Press the crust into the base and sides of a 23cm tart tin and chill for an hour or two to firm up.
- Place the dates and cashew nuts in a bowl, cover with water and leave to soak for 1 hour. Drain off the water, then put the dates and cashews in a food processor along with all the remaining caramel ingredients (but not the extra almond milk), and process until smooth. Spread the caramel onto the chilled crust, reserving about 50ml to drizzle onto the top at the end. Chill for 1-2 hours. Put a large bowl in the fridge to chill as well.
-
Peel and slice three of the bananas into 5mm slices and arrange on top of the chilled caramel. Empty the semi-frozen coconut milk into the chilled bowl, add the vanilla seeds and, using an electric hand whisk, beat until smooth and softly peaking.TipThe trick to getting coconut milk to whip is using full-fat coconut milk and making sure it's thoroughly mixed before freezing, as it often separates after sitting on the supermarket shelf for a while. Shaking it really vigorously for a few minutes before freezing works, but if you want to be really sure, tip the whole can into a measuring jug and blitz it together with a stick blender before covering and freezing.
- Gently spoon the coconut cream on top of the bananas. Peel and slice the remaining banana and pile on top of the cream. Sprinkle over the chopped pecans. Blend enough of the extra almond milk with the reserved caramel until runny and drizzle over the top of the pie. Chill until ready to serve.
