Mel Christensen

Mel Christensen

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Banoffee Pie - *Gluten Free, Dairy Free, Refined Sugar Free, Raw, Vegan, Paleo-Friendly

Banoffee Pie Piece

Banoffee Pie

*Gluten Free, Dairy Free, Refined Sugar Free, Raw, Vegan, Paleo Friendly


*PREPARATION NOTE: You will need to refrigerate the coconut cream overnight AND dates for the toffee should be soaked for a couple of hours –  so make sure you have these things sorted in advance 😉



  • 100g unsalted nuts (I use a combination of almonds, cashews and pecans)
  • 50g (1/2 cup) coconut flour
  • 25g (1/4 cup) desiccated coconut
  • 30g (2 tbsp) melted extra virgin coconut oil
  • 4-5 Medjool dates (no need to soak these ones)
  • 20g (1 tbsp.) date syrup (or you can use pure maple syrup instead)
  • 5g (1 tsp.) pure vanilla essence or paste



  1. Grease (with a bit of coconut oil) and line (with baking paper) a 20cm diameter spring form pan … or pie dish if you don’t have one.
  2. Combine all of the base ingredients into a food processor and pulse to combine  (TM – 10 sec / Speed 6)
  3. Empty the mixture into your prepared tin and smooth it out to evenly to cover the base and sides. (My favourite method is to use the upturned lid of my coconut oil spray as a ‘smoothing out’ tool – it’s perfect for getting right into the edges and a circular motion makes it easy to get a smooth even finish!)
  4. Place your prepared base into freezer while you make your toffee layer.



  • 20 – 24 Dates – SOAKED for at least an hour then peeled and pitted when cooled. (Number used will depend on size and type.  Medjool dates are best but you may prefer to use the smaller Iranian dates which are cheaper at Middle Eastern Grocers but you will need more – total pitted and peeled weight of date flesh should be around 220g)
  • 200g (3/4 cup) coconut cream (room temperature is fine)
  • 1 tsp. vanilla paste or essence
  • ½ tsp. Pink Himalayan salt (or good quality sea salt)


  1. Place the date flesh (making sure all pits and skin removed!) into food processor bowl and process until smooth. (TM – 10 Sec / Speed 4)  
  2. Add half of coconut cream and process again (TM – 10 Sec / Speed 4)
  3. Add other half of the coconut cream and process again (TM – 10 Sec / Speed 4)
  4. Add the vanilla and salt and process one more time at a slightly high speed to ensure a nice smooth toffee-like consistency is achieved. (TM 10sec / speed 4-5)
  5. Using a spatula to help you, pour the caramel onto your prepared base, smoothing out with the back of a dessert spoon, then refrigerate while you prepare the topping and slice the bananas.



  • 2 x 400g cans REFRIGERATED Thick Coconut Cream – I like Kaya or Aroy-D Brand for a nice thick consisntency and pure coconut content – no thickners or other additives.  (You will only be skimming the top two-thirds off these once cold and reserving the rest for your next smoothie, curry etc. The actual weight going into this recipe of coconut cream will be about 500- 600g)
  • 1 tsp. vanilla paste or essence
  • 1 tbsp. pure maple syrup (or you can use rice malt syrup or even honey for non-paleo option)

You will also need …

  • 3 – 4 ripe and ready bananas (depending on size)
  • About 20g sugar free dark chocolate (I use Well Naturally Stevia-sweetened chocolate found in the health food section of most Aussie supermarkets), grated.


  1. Remove coconut cream cans from the fridge. Skim the thick top half out an place into a large bowl and set aside the thinner bottom half to use in other cooking.
  2. Add vanilla bean paste/ essence and maple syrup. Using an electric hand beater whip until light and fluffy (You can use the Thermomix with butterfly attachment to do this but when I tried I over mixed it really quickly –  I found the hand mixer to be  a more effective option but it’s up to you.  The key here is to keep an eye on it and stop once you have soft peaks forming.)  Set Aside.
  3. Slice your bananas and fan them evenly over the toffee layer of your pie.
  4. Using a spatula, top bananas with the whipped coconut cream,
  5. Finish with some grated chocolate shavings and refrigerate for at least 2 hours.
  6. Best served within 24 hours of preparation … if it lasts that long! 😉