Banoffee Pie: The Ultimate Kitchen Heist

They say a name defines you (I’ve no idea if they actually do say that, or who ‘they’ are, but I liked how poignant it sounded) and so it is that I have grown into my self-appointed moniker, The Culinary Klepto. This week, I didn’t just steal a recipe. I stole the whole she-bang. An interloper came into my kitchen, ingredients and recipe in hand, made a Banoffee Pie and >I< am blogging it. Cuz, you know, I put some serious man-hours into eating it. No really, we each ate half a pie in one day.


No need to heat your oven — this is a no-cook wonder!

Crust Ingredients:
255 g cashews (1.5 US cups)
150 g walnuts; (1.5 US cups) or 255 g almonds (1.5 US cups)
175 g pitted dates (1 US cup)
a pinch of salt

“Toffee” Filling Ingredients:
525 g pitted dates (3 US cups)
240 ml coconut water (left-over from the coconut milk cans)
1 tsp vanilla essence
a pinch of salt

4 bananas
Lemon juice
Coconut cream (to be whipped; see below)
Icing sugar
1 tsp vanilla essence
high-quality cocoa powder, for dusting

Preparation for coconut whipped cream:
Put two cans of full-fat coconut milk in the refrigerator overnight, in order to separate the watery milk from the more solid cream. When you’re ready to make the cream, quickly flip the cans over without tipping and open. The watery part will now be on the top. Drain that off, saving one cup for the filling and, if not whipping right away, set the cream back in the fridge to keep cold.

Now to make the crust!

In a food processor, blend the cashews (255 g) and walnuts/almonds (150 g/225 g). Continue blending and gradually add the dates (175 g) and a pinch of salt. If dates are not sticky enough, you can add some maple syrup or agave nectar.


Press the nut/date mixture into a pie plate and set aside.


In the food processor again, put the dates (525 g), coconut water 240 ml), vanilla essence (1 tsp), and pinch of salt.


Blend. Yet again, if you have somewhat dry dates, add maple syrup or agave syrup.


Put your filling into the prepared pie crust. We didn’t think of this until after but I highly suggest adding a layer of banana before putting down the filling.  *nods emphatically* That would amplify the delici-osity. Oh ya, brush the bananas with lemon juice to prevent browning.


Now take your coconut cream. Put it in a high-sided bowl and add the vanilla (1 tsp) and icing sugar. For the icing sugar, start with 1 tsp and add more to taste. Whip for about 5 minutes, until FLUFFY!


Top the pie with a layer of sliced bananas then lightly brush them with lemon juice to prevent browning. Afterward, spoon the whipped coconut cream over it!


Last, but not least. Use a sieve (The Interloper used my wee tea strainer) to dust the pie with cocoa powder.

As an aside, this recipe actually made enough for this pie and 4 mini pies, with some left-overs!


For best results, chill it a bit so the coconut cream firms up. It looks much nicer once you slice it if it is chilled. We, however, started eating it right away. Breakfast. Snack. Lunch. Snack. Extra snack. Dinner. Bed-night snack. Pie done.

Point is, this picture isn’t the best. So make one, chill it, take a nicer picture, send it to me, and I’ll steal that too 😉 heh heh… just kidding!


Did I mention this was vegan? Vegan AND raw? No, no I didn’t. Because that would scare off most anyone who isn’t a hippy 😀 It certainly almost scared me off. But, being terribly enlightened and open to new things, I was willing to eat half a pie anyhow 😛



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