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Raw banoffee pie

Raw Banoffee Pie


A super healthy version of a super decadent, and much loved classic dessert! Oh yes, THIS Banoffee is raw, vegan, dairy free, gluten free and refined sugar free – just what you need to curb those dessert cravings...

By Nadia Al-Khaffaf


  • 1 cup (100g) ground almonds
  • 1 cup (125g) oat flour
  • 1/4 tsp salt
  • 1/4 cup (4 tbsp) coconut oil
  • 1.5 tbsp honey - or any type of liquid sweetener

For the Filling

  • 2 cups (290g) dates - soaked in warm water for 30 minutes
  • 2 tbsp cashew butter
  • 1 tbsp coconut oil, melted
  • 3 tbsp milk - I used unsweetened almond milk but any type will do.
  • 1/4 tsp salt
  • 1/2 tsp vanilla paste or 1 tsp vanilla extract
  • 3 ripe bananas, sliced

For the Topping

  • 1 can full fat coconut milk - chilled in the fridge overnight
  • 85%-90% dark chocolate - or cacao nibs to make it fully raw
  • Chopped nuts


  • Calories: 344kcal
  • Protein: 5.3g
  • Carbs: 47.4g
  • Fats: 17.1g
  • Fibre: 5.9g

Nutritional comparison

Compare Nadia's Recipe Standard Recipe Difference
Calories 344 683 -339
Protein 5.3g 7g -1.7g
Carbs 47.4g 64g -16.6g
Fat 17.1g 46g -28.9g
Fibre 5.9g 4g +1.9g


For The Base:

  1. Add the ground almonds, oat flour and salt to a bowl and mix.
  2. To that, add the melted coconut oil and honey. Mix until you have a well combined, crumbly mixture.
  3. Transfer into an 8" cake tin lined with parchment paper. Press down firmly using your fingers or the back of a spoon.
  4. Leave to chill in the freezer while you make the filling (about 30 minutes)

For The Filling:

  1. Drain the dates and add them to a food processor or powerful blender.
  2. To that, add the cashew butter, coconut oil, milk, salt and vanilla.
  3. Blend until you have a smooth, velvety caramel like mixture - how long you need to blend for will depend entirely on how powerful your food processor or blender is.
  4. Take the base out of the freezer and top with the caramel layer. Smooth down using a spatula or the back of a spoon.
  5. Arrange the banana slices on top.
  6. Place back in the freezer and leave to chill for a few hours until it's set.

To Make The Whipped Coconut Cream:

  1. Open the can of coconut milk that has been chilling overnight in the fridge.
  2. There should be a thick layer of solid coconut cream on top (this is why you must use full fat coconut milk). Scoop out only the solid part and add to a bowl.
  3. Beat for a few seconds using a hand held mixer until creamy and fluffy. For some extra flavour, feel free to add some vanilla and/or sweetener.
  4. Take your banoffee pie out of the freezer 20-30 minutes before you want to serve to soften a little.
  5. Top with the whipped coconut cream then sprinkle some chocolate shavings or nuts on top. Enjoy!

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