Posted in Recipes on 14.06.2018
Raw Vegan Chocolate Banoffee Pies
prep: 30 mins / cook: 0 mins / inactive: 2 hours 0 mins / total: 2 hours 30 mins / quantity: 12 mini pies Print recipe?
If there’s ever banoffee pie on the dessert menu I always seem to gravitate towards it. It’s like recipe perfection. So even though there are a gajillion interpretations out there – and I’ve tried about half of them – I wanted to try and make a slightly healthier version. You still probably shouldn’t eat all 12 of these by yourself – well at least not in one day anyway.
Traditionally it’s a crushed biscuit and butter base, topped with condensed milk toffee, topped with banana then finally topped off with whipped cream and chocolate shavings.
So let’s start with the base – instead of crushed biscuits and butter how about ground nuts and oats for similar texture and a decadent flourish of Sweet Freedom Chocolate Shake- Banana. I could have used either of Sweet Freedom’s Choc Shakes here – banana or caramel – but decided on the banana for, um, extra bananeryness ?
The caramel filling was an easy choice. Dates are my go to for all things sticky and caramel and truly unctuous! Whizz a few up with banana and almond butter (another thing of beauty) and you have a wonderful ooey gooey caramel.
Top with more fresh banana, some whipped coconut cream and the obligatory grated chocolate and you’ll be sighing in banoffee pie heaven just like we did ?
If you make any these Raw Vegan Chocolate Banoffee Pies, or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! ❤)
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Raw Vegan Chocolate Banoffee Pies
prep: 30 mins / cook: 0 mins / inactive: 2 hours 0 mins / total: 2 hours 30 mins / quantity: 12 mini pies
- 1/2 cup pecan nuts
- 1/2 cup cashew nuts
- 1/2 cup rolled oats
- 2 tblsp Sweet Freedom Choc Shake – Banana
- 1 large very ripe banana
- 3 tblsp almond butter
- 4 dates – stone removed
- 1-2 bananas – peeled and sliced
- Coconut cream (see note)
- Dairy free grated chocolate
- 12 hole mince pie tin
- Start with the base - in a food processor blitz together the pecans, cashews and oats until very finely chopped.
- Add the Choc Shake and pulse a few times till well combined
- Divide evenly between the holes in your mince pie tin then using the back of a teaspoon or your fingers (or both!) push the mixture up the sides of the holes till you have little pie cups.
- It's worth noting I used a little coconut oil to grease half the tin and left the other half ungreased and it made NO difference! You may need to grease if your tin is old and worn or non-stick though!
- Put the tin in the freezer for up to an hour to set
- While they're chilling make the caramel - put the banana, almond butter and dates into a food processor and blitz until very smooth, stopping to scrape down the sides of the bowl as necessary
- Remove the tin from the freezer and gently loosen the pie cups from the tin - I carefully used a dinner knife for leverage! Once they're loosened keep them in the tin though - it helps them to hold their shape while the caramel sets!
- Spoon the caramel evenly between the cups then chill for 1-2 hours in the fridge
- Top the caramel with slices of banana - I did 2 thickish slices per pie.
- Spoon or pipe on the whipped coconut cream then sprinkle with grated chocolate
- Enjoy the fruits of your labour ?
- Store in the fridge in an airtight container
- To make coconut cream, just chill a can of coconut milk in the fridge overnight then open the tin and scoop out the hard white part (the watery liquid is perfect in smoothies) and beat until soft and smooth. Apply liberally!
- The cups are relatively fragile so be gentle when handling them. But I PROMISE you, they're worth it!
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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