The first time I ever heard about Banoffee Pie is from that scene in Love Actually where Kiera Knightley turns up at that artist guy’s studio apartment asking to look at the video he took of her wedding. She offers to share her Banoffee Pie (he declines) then snoops around his apartment looking for the wedding video. Only she discovers that he is hopelessly in love with her (his best friend’s wife!) and that the only reason he’s been acting like a total d-bag towards her is a self-preservation thing.
I don’t care what the haters say, I freaking love that movie and start watching on repeat every December. It’s a holiday classic! It’s surprising then since that movie came out well over a decade ago that it took me so long to make my own Banoffee Pie!
Even vegan-ized Banoffee Pie is a ridiculously simple dessert to pull together. But it looks and tastes super impressive, so let your friends think you were sweating it out all day in the kitchen.
This Vegan Banoffee Pie starts with a base made from vegan digestive cookie crumbs and coconut oil. The caramel toffee layer is made from dates, based on a recipe from our friends over at Veg Kitchen. Next comes slices of banana, obvs, and then the whole thing is topped off with coconut whip.
Our Vegan Banoffee Pie is wholly plant-based and naturally sweetened, but don’t let that fool you, it’s still incredibly rich — and a little will go a long way. I think this pie will easily feed 10-12 people, in small, luxurious slices.
Vegan Banoffee Pie
Vegan Banoffee Pie made with date caramel and coconut whip. It’s naturally sweetened and totally plant based!
- Total Time: 30 minutes
- Yield: 10-12
For the base:
- 3 cups vegan digestive cookie crumbs
- 1/4 cup melted coconut oil
For the date caramel
- 2 cups pitted medjool dates, soaked in hot water for 30 minutes
- 3/4 cup unsweetened plant-based milk
- 1 tsp vanilla extract
- pinch of sea salt
For the coconut whip
- 2 cans full-fat coconut milk, refrigerated overnight
- 2 large bananas, sliced
- Dark chocolate for sprinkling
- Place the dates in a bowl and cover with hot water. Set aside to soak while you are preparing the other ingredients.
- Place the digestive cookie crumbs in the bottom of a 9-inch springform pan. Pour the melted coconut oil over top, and using a fork, mix it into the cookie crumbs.
- Using a spatula or the bottom of a glass, press the cookie crumbs down in a firm, even layer.
- Place the pan into the fridge to chill while you prepare the remaining ingredients.
- Drain the dates well and place in a food processor with plant-based milk, vanilla, and a pinch of salt. Pulse a few times to combine, and then blend until smooth.
- To make the coconut whip, open the chilled cans of coconut milk and scoop the firm layer of coconut cream off of the top, into a bowl. Whisk with an electric mixer until light and fluffy, about 2-3 minutes.
- To assemble the pie, spread the date caramel over the chilled digestive crust.
- Top with an even layer of sliced bananas, followed by the coconut cream.
- Top the pie with additional banana slices and shaved dark chocolate if desired.
- Chill for at least one hour before serving.
- To serve, carefully release the ring from the springform pan. Slice into small pieces and lift out using a pie server.
To make digestive cookie crumbs, place a package of vegan digestives into your food processor and run until you have fine-grain crumbs.
If you can’t find vegan digestives, you could sub vegan graham crackers instead.
Look for a brand of coconut milk that doesn’t contain stabilizers that prevent the coconut cream from separating.