Raw banoffee pie recipe
Prep time
Total time
This raw banoffee pie recipe is a healthy and easy to make alternative to traditional banoffee pie.
Recipe type: Dessert
Cuisine: Raw
Serves: 18+ serves
  • BASE
  • ½ cup almonds
  • 1 tbsp rice malt syrup
  • 1 cup cashews, soaked overnight
  • 2 tbsp pure maple syrup
  • 1 ripe banana
  • 2 tbsp coconut milk
  • 4 tbsp tahini
  • 2 tbsp pure maple syrup
  • Optional: cacao nibs to decorate
  1. Prepare at least 18 mini cupcake moulds or a medium shallow baking dish (if using a baking dish I suggest using baking paper).
  2. To make the base, add the almonds and rice malt syrup to a blender and blend until the almonds are crushed and stick together when pressed. Spoon the base mixture into the mini cupcake moulds or baking dish and press flat with a wet spoon or clean fingers.
  3. Rinse the blender and add the cashews, maple syrup, banana and coconut milk. Blend on a high speed until smooth and creamy (approximately 1-2 minutes). You may need to stop your blender and scrape down the sides as you go.
  4. Spoon the cream filling on top of the base/s and set aside.
  5. In a small bowl, add the tahini and maple syrup and whisk together until smooth. Adjust the sweetness by adding more or less maple syrup.
  6. Spoon the caramel on top of the cream filling and using a knife, gently 'swirl' the cream and caramel filling together.
  7. Optional: sprinkle with cacao nibs
  8. Place the cupcake moulds/baking tray into the freezer and allow to set for at least 4 hours (overnight is ideal).
  9. Once frozen, remove from moulds and/or slice and store in a freezer safe container in the freezer.
  10. To serve, allow to sit at room temperature for 10 minutes.
Recipe by Her Nourished at https://hernourished.com/2018/raw-banoffee-pie-recipe-healthy-and-quick-banoffee-pie-alternative/