Eleanor Ozich's Raw Banoffee Pie Recipe

Eleanor Ozich's raw banoffee pie. Picture / Eleanor Ozich

Full of all things irresistible, it's easy to understand why banoffee pie is such a popular dessert. In this recipe, I've given it a slightly healthier makeover, but it's so delicious, you'd almost never know. Its nutty-date base is topped with salted almond butter caramel, sliced bananas and a decadently luscious vanilla cream filling. The result is an ultra-lush dessert that I'm sure you'll love. Enjoy!


1 cup medjool dates, pitted
1 cup almonds, walnuts or cashews
3 Tbsp coconut oil, melted
A pinch of sea salt

Caramel layer
1 cup medjool dates, pitted
1/3 cup boiling water
2 tsp pure vanilla extract
4 Tbsp coconut oil, melted
3 Tbsp almond butter
A pinch of sea salt
3 bananas, sliced in to rounds for topping

Vanilla cream filling
1½ cups cashews, soaked in water overnight 
1/3 cup pure maple, or brown rice syrup
¾ cup coconut cream
½ cup coconut oil, melted
1 tsp pure vanilla extract
¼ cup cacao nibs for sprinkling


1. Grease a cake tin with coconut oil. A tin with a removable bottom, or a silicon cake mould, works really well.

2. To make the base, add all ingredients to a food processor, and pulse until the mixture starts to come together. Press evenly into the tin.

3.To make the caramel, put all ingredients except for the bananas, in a high-powered blender or food processor. Process for 1-2 minutes or until smooth and luscious. You might need to a add a little more boiling water to achieve a caramel consistency.

4. Pour the caramel over the base, smooth out evenly, and then top with the sliced bananas.

5. Next, you can prepare the vanilla cream filling. Add all ingredients except for the cacao nibs to a high powered blender or food processor. Process for 1-2 minutes until smooth. Pour over the caramel, and smooth out evenly. Sprinkle the cacao nibs on top to decorate.

6. Place in the freezer for at least 4 hours, or overnight, to set.

7. Remove pie from the freezer, and carefully slide out on to a serving plate. Allow to thaw for 15 minutes or so before slicing in to pieces and serving.

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