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No-Bake Banoffee Pie

Vegan & Refined-Sugar Free

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SPOONIE TIP: Refined sugar can wreak havoc on Fibromyalgia symptoms. I wasn't 100% sure this was true until I cut out most refined sugar from my baking and overall eating. As soon as I had a piece of cake from a local bakery (with refined sugar), oh, I KNEW it was true. I still haven' cut it all out because I don't believe it super strict "diets". A little sugar is ok, but when I can avoid it I will. This is a great No-Bake recipe and great for this hot weather we are having right now. I haven't made one big pie, but I assume the same recipe should be enough for a 9" (not deep-dish) pie pan.

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No-Bake Banoffee Pie

Makes 6 mini pies or 1-9" pie


𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

Crust:

  • 3/4 cup raw almonds

  • 1/4 cup almond flour

  • 5 Large medjool dates

  • 1.5 tbsp coconut oil 

  • 1/2 tsp vanilla

  • Pinch of salt


Filling:

  • 1-2, depending on size (ripe, but not mushy) bananas 

  • 6 soft medjool dates, soaked in hot water, drained well and cooled 

  • 1 cans, full fat coconut milk, chilled to get 3/4  cup coconut cream 

  • 4 tbsp (1/4 cup) almond butter

  • 2 tbsp maple syrup


Topping:

  • 1 cans, full fat coconut milk, chilled to get 3/4  cup coconut cream 

  • 1-2 tbsp maple syrup


𝐌𝐞𝐭𝐡𝐨𝐝:

Crust:

  1. Process all ingredients in a food processor until you can pinch it and it stays together.

  2. Press 1/4 cup of crust into 6 glass mini pie pans, no need to spray them. *I use a tiny silicone honey dipper to stamp the crust into the bowls. I'll include the link below. You can use a muddler or the back of a spoon.


Filling:

  1. Layer banana slices over the crust and set aside while you make the "caramel", or you can add them on top of the whipped cream just before serving. Its up to you!

  2. Turn one of the refrigerated cans of coconut milk upside down and open with a can opener. You should be able to drain out the water and be left only with the cream at the bottom. Discard or save the "water" for another purpose.

  3. Scoop out 3/4 cup of the cream and combine it in a blender with the remaining filling ingredients (softened dates through maple syrup). Blend until smooth.

  4. Divide among the pie pans, spreading it over the banana slices.


Topping:

  1. Turn over the 2nd refrigerated can of coconut milk and again drain out the water.

  2. In medium bowl with a hand mixer, or in your stand mixer, combine the coconut cream (and any that was left from the first can), with the maple syrup.

  3. Whip about 30 seconds until fluffy.

  4. I used a truffle scoop to scoop out little mounds rather than fill a piping bag. You can also just spoon it over the "caramel" filling.


***Refrigerate the pies at least 2 hours and keep refrigerated until ready to serve. The coconut cream will melt. 

My favorite "crust stamper" - NORPRO Silicone Honey Dipper

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