Banoffee Pie

Banoffee Pie

Banoffee Pie has got to be one of the BEST desserts of all time! Does anyone else agree? Although I think any dessert with caramel in it, will be up there with the best of the best 🤤😋

This Banoffee Pie recipe is actually one I have been making for a few years now. Every time we have a family dinner, it is my go to dessert to make. It's easy to prepare (just a lot of blending), and everyone always loves it! 

Thanks Blue Coconut for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community 😊. 


  • In the base, the almonds and sunflower seeds can be replaced with any other nut or seed - as long as you have 1 cup total.

  • With all my raw treats and desserts where I use dates, I always soak them in boiling water for 5 mins to soften. This makes them easier to blend into a smooth paste - and helps your blender out a bit!

  • For the caramel, I find it tastes best when using almond butter or cashew butter as opposed to peanut butter. The peanut butter can be a little overpowering. However, still tastes amazing so if peanut butter is all have in the cupboard then definitely use it 😊

  • The banoffee pie freezes well too! - if there is any left over to freeze that is.


Homemade Banoffee Pie



  • 1/2 cup almonds

  • 1/2 cup sunflower seeds

  • 1/2 cup coconut

  • Pinch of sea salt

  • 1/2 cup dates

  • 1/2 tsp vanilla extract

  • 2 Tbsp Blue Coconut Coconut Oil


  • 1 cup dates

  • 1/4 cup coconut milk

  • 1/2 cup almond butter (or use any nut butter)

  • 3 Tbsp Blue Coconut Coconut Oil

  • Pinch of sea salt

  • 1/2 tsp vanilla extract

  • 1 Tbsp lemon juice

  • 2 x ripe bananas

Cashew Cream:

  • 2 cups cashew nuts, soaked overnight in water and drained

  • 1 cup water

  • 1/3 cup Blue Coconut Coconut Oil

  • 2 Tbsp maple syrup

  • 1 tsp vanilla extract



  1. In blender or high powered food processor, blend the almonds, sunflower seeds, coconut and sea salt into a crumb.

  2. Add the dates, vanilla and coconut oil then pulse to combine.

  3. Press the base into a lined cake tin and bake at 180 degrees for 10-12 minutes until golden. Set aside to cool down.


  1. Soak the dates in boiling water for 5 minutes to soften them. Drain well.

  2. In blender or high powered food processor, blend all caramel ingredients (except the bananas) until smooth.

  3. Pour this over the base.

  4. Layer the banana slices over the caramel.

Cashew Cream:

  1. In blender or high powered food processor, blend all cashew cream ingredients until smooth.

  2. Pour over the caramel/banana layer.

  3. Leave banoffee pie in the fridge overnight or freezer for 3-4 hours to set.

  4. Store in the fridge.

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛

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