Sugar-Free Classic Banoffee Pie
Indulge guilt-free with this Sugar-Free Classic Banoffee Pie, a decadent yet wholesome twist on the beloved dessert. Crafted with a buttery biscuit base made from sugar-free digestive biscuits, this recipe swaps traditional caramel for a luxuriously smooth date and coffee "toffee" layer, adding natural sweetness without refined sugar. Topped with fresh ripe bananas, a cloud of vanilla-scented whipped cream sweetened with stevia, and a finishing touch of dark chocolate and coffee drizzle, every bite is rich, creamy, and irresistible. Perfect for those seeking a healthier alternative to classic banoffee pie, this dessert is easy to make, requires no baking, and offers a sophisticated flavor profile ideal for dinner parties or cozy family treats.
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Recipe Information
Ingredients
- 200 grams Sugar-free digestive biscuits
- 80 grams Unsalted butter
- 200 grams Pitted Medjool dates
- 60 milliliters Strong brewed coffee
- 3 medium Bananas, ripe
- 300 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Stevia sweetener
- 1 teaspoon Instant coffee granules
- 20 grams Dark chocolate (85% cacao)
Instructions
Crush the sugar-free digestive biscuits into fine crumbs using a food processor, or by placing them in a sealed bag and crushing with a rolling pin.
Melt the unsalted butter in a small saucepan over low heat.
Combine the biscuit crumbs and melted butter in a bowl, mixing well until the mixture resembles damp sand.
Press the biscuit mixture evenly into the base and sides of a 20cm loose-bottom pie tin. Press firmly with the back of a spoon to ensure a solid base. Chill in the refrigerator while preparing the filling.
In a food processor, combine the pitted Medjool dates and 60ml of strong brewed coffee. Process until smooth and creamy. You may need to scrape down the sides a few times. This will form your toffee layer.
Pour the date and coffee mixture over the chilled biscuit base and spread evenly with a spatula. Return the pie tin to the refrigerator.
Slice the bananas and layer them evenly over the date-toffee layer in the pie tin.
In a mixing bowl, whip the heavy cream with vanilla extract and stevia sweetener until it forms stiff peaks. Ensure the cream is not over-whipped.
Spread the whipped cream over the banana layer using a spatula or the back of a spoon, smoothing out the top.
Dissolve the instant coffee granules in a small amount of warm water to form a paste.
Grate the dark chocolate finely.
Just before serving, drizzle the coffee paste over the top of the whipped cream, then sprinkle with grated dark chocolate.
Serve chilled, slicing the pie with a sharp knife for clean edges.
Nutrition Facts
Calories |
3376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 111.6 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 378.6 g | 138% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 180.4 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3284 mg | 70% | |
*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.
