Vegan Banoffee Pie

Banana, caramel and cream combine to create this heavenly pie!

Recipe developed by Catherine Stevonson

Serves 8



250g Vegan digestive biscuits (I used Bakers brand)

80g Vegan margarine/vegan butter, melted

Date caramel

350g Dried pitted dates, or medjool dates

1 Tsp vanilla essence

Pinch salt

+- 5 Tbsp plant milk (oat, almond or coconut recommended)


2 - 3 Large ripe bananas, cut into round slices/coins

2 Tins coconut cream (refrigerated overnight)

Grated chocolate to garnish


The night before you plan to make this, place 2 tins of coconut cream in the fridge, making sure not shake them.


Grease a pie dish with non-stick spray and set aside.

Place biscuits in a ziplock bag and break into crumbs by rolling or hitting with a rolling pin.

Alternatively you can use a food processor. Try to get them quite fine.

Place in a small bowl and add the melted vegan margarine/butter. Mix until well combined.

Spoon into the greased pie dish and use your hands to press the mixture onto the bottom and up the sides of the dish to create your crust. I like to use the flat bottom of a glass or mug to help press down and smooth the base.

Place in the fridge to firm up while you prepare the rest of the pie.

Date caramel

Place the dates in a small bowl and cover with boiling water and allow to stand for 5 minutes. This helps to soften them and makes them easier to blend. If you are using soft medjool dates you can skip this step.

Drain the dates well, and place in a small bowl or jug. Add a pinch of salt, vanilla essence, and plant milk. Use an immersion blender to blend the dates into caramel. If you only have a food processor or regular blender you can use either, but you may have to stop blending and scrape down the sides regularly so that you blend all the dates smoothly.

Smooth the layer of date caramel over the bottom of the biscuit base and place back in the

fridge while you whip the cream.


Use coconut cream that has been refrigerated overnight, open the cans and remove the hard cream with a spoon and place in a bowl.

Whip the cream with a whisk or handheld electric beater until stiff.

Cut the bananas into slices/ rounds and place them on the date caramel in the pie shell.

Top the bananas with whipped coconut cream, smoothing it out to the edges.

Garnish with grated chocolate.


*You can use a block of dried pitted dates, but you can use regular pitted dates, or

medjool dates. If using medjool dates, skip the soaking step.

**The pie is best stored in the fridge

Enjoy and let Albex Dishwashing Liquid help clean up the mess!