Raw Banoffee Pie

Banoffee Pie is, no doubt, the best dessert (on a par with sticky toffee pudding).

With a thick, biscuit-like base; gooey, rich middle; and cream topped with lots of banana, one slice is never enough - but the best thing about this recipe? It contains absolutely NO added sugar - all the ingredients are natural, delicious and contain naturally occurring sugars only.


The quantities below will serve four generous sized portions but if you want to make it for friends or dinner party then you can always double the quantities!


  • 50g roasted almonds / ground almonds
  • 50g oats
  • 5g raw cacao powder (1 heaped tsp)
  • 15g cacao nibs
  • 1 tsp tahini (15g)
  • 1 tsp almond butter (15g) - Nut Blend Perfect nut butter is divine!
  • 50g banana (roughly ½ medium)
  • 3 tbsp water


  • 60g smooth peanut butter
  • 30g almond butter
  • 2 tbsp water
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • Pinch of salt


  • 150g coconut cream from 1 tin coconut milk (all of the creamy part)
  • 1 banana (roughly 100g)



1. Place the almonds in a food processor and blitz to form a breadcrumb flour (unless using pre-ground almonds); and transfer to a mixing bowl. If you do use pre-ground almonds, the base will be less like a biscuit base and more smooth / soft.
2. Do the same with the oats until it resembles a fine flour.
3. Mix both the ground almonds and oat flour and stir in the raw cacao powder and cacao nibs.
4. Add the tahini, nut butter and water; and mash the banana into the mixture.
5. Stir everything together until it becomes quite thick and sticks together like dough.
6. Move this mixture onto a plate / tray and press it down to create a thick base layer.


1. Stir the cinnamon, vanilla, salt and water in a bowl before adding the nut butter. It will turn into a smooth, evenly combined butter-cream / paste – and you can add a pinch more salt if you want to make a salted-peanut variation.
2. Use the back of a spoon to press it onto the banoffee base.


1. Open the tin of coconut milk (we like Biona 100% coconut milk) and scrape off the creamy top to spread onto the middle layer. Try not to get any of the liquid underneath as this can make the cream curdle slightly.
2. Slice and arrange your banana on top of the cream; and add a sprinkling of raw cacao powder and raw cacao nibs.
3. Pop it in the fridge for at least half an hour so it completely binds together and the cream sets, creating the most satisfying texture to slice through.

There you have it, a guilt-free, delicious Raw Banoffee Pie filled with healthy, wholesome ingredients only - and the crunch in the raw cacao nibs is simply too good to miss...

DessertGabriella Block