Posted in Recipes on 14.06.2018
Raw Vegan Chocolate Banoffee Pies
prep: 30 mins / cook: 0 mins / inactive: 2 hours 0 mins / total: 2 hours 30 mins / quantity: 12 mini pies Print recipe?
If there’s ever banoffee pie on the dessert menu I always seem to gravitate towards it. It’s like recipe perfection. So even though there are a gajillion interpretations out there – and I’ve tried about half of them – I wanted to try and make a slightly healthier version. You still probably shouldn’t eat all 12 of these by yourself – well at least not in one day anyway.
Traditionally it’s a crushed biscuit and butter base, topped with condensed milk toffee, topped with banana then finally topped off with whipped cream and chocolate shavings.
So let’s start with the base – instead of crushed biscuits and butter how about ground nuts and oats for similar texture and a decadent flourish of Sweet Freedom Chocolate Shake- Banana. I could have used either of Sweet Freedom’s Choc Shakes here – banana or caramel – but decided on the banana for, um, extra bananeryness ?
The caramel filling was an easy choice. Dates are my go to for all things sticky and caramel and truly unctuous! Whizz a few up with banana and almond butter (another thing of beauty) and you have a wonderful ooey gooey caramel.
Top with more fresh banana, some whipped coconut cream and the obligatory grated chocolate and you’ll be sighing in banoffee pie heaven just like we did ?
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!
)
Don’t forget to follow me on Facebook or Pinterest for even more recipe inspiration and chat, competitions, behind the scenes and so much more!
Raw Vegan Chocolate Banoffee Pies
prep: 30 mins / cook: 0 mins / inactive: 2 hours 0 mins / total: 2 hours 30 mins / quantity: 12 mini pies
Ingredients
Base
- 1/2 cup pecan nuts
- 1/2 cup cashew nuts
- 1/2 cup rolled oats
- 2 tblsp Sweet Freedom Choc Shake – Banana
Caramel
- 1 large very ripe banana
- 3 tblsp almond butter
- 4 dates – stone removed
Topping
- 1-2 bananas – peeled and sliced
- Coconut cream (see note)
- Dairy free grated chocolate
- 12 hole mince pie tin
Instructions
- Start with the base - in a food processor blitz together the pecans, cashews and oats until very finely chopped.
- Add the Choc Shake and pulse a few times till well combined
- Divide evenly between the holes in your mince pie tin then using the back of a teaspoon or your fingers (or both!) push the mixture up the sides of the holes till you have little pie cups.
- It's worth noting I used a little coconut oil to grease half the tin and left the other half ungreased and it made NO difference! You may need to grease if your tin is old and worn or non-stick though!
- Put the tin in the freezer for up to an hour to set
- While they're chilling make the caramel - put the banana, almond butter and dates into a food processor and blitz until very smooth, stopping to scrape down the sides of the bowl as necessary
- Remove the tin from the freezer and gently loosen the pie cups from the tin - I carefully used a dinner knife for leverage! Once they're loosened keep them in the tin though - it helps them to hold their shape while the caramel sets!
- Spoon the caramel evenly between the cups then chill for 1-2 hours in the fridge
- Top the caramel with slices of banana - I did 2 thickish slices per pie.
- Spoon or pipe on the whipped coconut cream then sprinkle with grated chocolate
- Enjoy the fruits of your labour ?
- Store in the fridge in an airtight container
Notes
- To make coconut cream, just chill a can of coconut milk in the fridge overnight then open the tin and scoop out the hard white part (the watery liquid is perfect in smoothies) and beat until soft and smooth. Apply liberally!
- The cups are relatively fragile so be gentle when handling them. But I PROMISE you, they're worth it!
Some products I used in today's post...
Some of the links above are affiliate links, which pay us a small commission for our referral at no extra cost to you! Thank you for supporting The Cook & Him.
Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
Latest recipes
BRAND NEW RECIPE BOOK
All things autumn - warming soups, savoury bakes and delicious sweet treats!
BRAND NEW RECIPE BOOK
Subscribe to my newsletter and as a bonus receive my free recipe book with 100 pages of full colour recipes! Including 30 of my favourites and 10 brand new and exclusives that wont be available anywhere else!
Configure your search
and I would like to see...
Or search for a recipe or post by keyword