Banoffee Pie is potentially the best dessert; with a thick biscuit base, creamy middle and sweet banana coins on top. We naturally sweeten this recipe with banana only – and it’s absolutely scrumptious as an after-dinner treat or served at a dinner party. Enjoy!
We made 6 thick biscuit bases in cupcake tins. If you prefer a thinner biscuit, spread the mixture across 12.
For the base:
50g coconut oil
75g nut butter
100g almonds (we used roasted almonds for a richer flavour)
3 tbsp water
For the coconut cream:
1 tin 100% coconut milk or coconut yoghurt
1 tsp nut butter
For the topping:
Raw cacao nibs
Place the almonds and oats into a food processor and blend until they are a flour consistency.
Gently heat the coconut oil in a saucepan until it becomes a liquid. Stir in the nut butter and water.
Combine the oat and almond flour mix with the liquid. Stir until the ingredients are well combined.
Press the dough-like mixture into either a cupcake tray or hand-flatten into cookie shapes.
Pop them in the fridge for about an hour to set.
Once set, open your tin of coconut milk and spoon out the cream on top (try to avoid the liquid underneath). Mix in choice of nut butter.
Add a dollop of the cream / coconut yoghurt to each banoffee tart and spread evenly.
Chop up banana coins and put them on top of your tarts with a sprinkle of cacao nibs. We also added a drizzle of Vanilla Cashew Custard for the ultimate indulgence.