No Bake Vegan Banoffee Pie
Indulge in the decadent yet guilt-free delight of this No Bake Vegan Banoffee Pie—a perfect marriage of rich, caramel-like sweetness and creamy indulgence, made entirely plant-based. This no-bake dessert features a wholesome crust of raw cashews, oats, and Medjool dates, layered with luscious date caramel, ripe bananas, and a cloud of whipped coconut cream. Ready in just 30 minutes of prep time, this pie is not only vegan but also requires no oven, making it a stress-free treat for any occasion. Finished with a sprinkle of dark chocolate for an optional touch of elegance, this refreshing dessert is a crowd-pleaser that's naturally sweetened and absolutely divine. Ideal for summer gatherings or cozy nights in, this No Bake Vegan Banoffee Pie proves that indulgence can be both healthy and easy to create.
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Recipe Information
Ingredients
- 12 pieces Medjool dates (pitted)
- 1.5 cups Raw cashews
- 1 cup Oats
- 2 tablespoons Coconut oil (melted)
- 2 tablespoons Water
- 2 tablespoons Maple syrup
- 3 pieces Ripe bananas
- 1 can Coconut cream (chilled overnight)
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 cup Dark chocolate (optional, for garnish)
Instructions
Prepare the crust by adding the raw cashews, oats, and 6 Medjool dates into a food processor. Blend until the mixture forms a coarse, sticky crumb.
Add the melted coconut oil to the crust mixture and pulse until it starts to come together and hold when pressed.
Press the crust mixture evenly into the base of a 9-inch tart or pie pan, ensuring it is compact. Place in the refrigerator to set while you prepare the filling.
To make the date caramel, blend the remaining 6 Medjool dates, water, and maple syrup in a blender or food processor until smooth and creamy.
Slice the bananas thinly and arrange them over the chilled crust in an even layer.
Spread the date caramel over the banana slices, smoothing it out with a spatula to ensure even coverage.
Remove the chilled coconut cream from the refrigerator. Scoop out the solid white cream layer, leaving behind the liquid. Whip the coconut cream with powdered sugar and vanilla extract using a hand mixer until light and fluffy.
Spread the whipped coconut cream over the date caramel layer evenly.
If desired, grate dark chocolate on top of the pie as a garnish.
Refrigerate the pie for at least 2 hours (or overnight) to set completely before serving. Slice and enjoy this creamy vegan dessert!
Nutrition Facts
Calories |
4634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.8 g | 364% | |
| Saturated Fat | 168.1 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 529.5 g | 193% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 327.7 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 6565 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
