Banana, chocolate, caramel and oaty base, name us a better combo! Banoffee pie is an all time classic and we know why! On paper this one doesn’t exactly scream vegan, but fear not we’ve cracked it and whipped up the ultimate banoffee pie recipe for you, you can thank us later!
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100g coconut yoghurt
20g dark chocolate, grated
60ml maple syrup
50g melted coconut oil
145g oat flour
20g ground almonds
400ml coconut cream
100g coconut sugar
120ml maple syrup
Pinch of salt
2tbsp almond butter
- First make your base by mixing together the maple syrup, melted coconut oil, oat flour and ground almonds until a dough is formed.
- Place muffin cases in a muffin tin and place a small amount of the dough in each case to form a cup shape. Place the cups in the freezer for 30 minutes to firm up.
- Whilst your dough is in the freezer start making the caramel. In a medium saucepan add the coconut cream, coconut sugar, maple syrup and salt. Stirring continuously and bringing the mixture to the boil before reducing the heat and simmering for 20 minutes stirring every now and again.
- Make a paste using the cornflour and equal amounts of water. After 20 minutes add the cornflour paste and almond butter to the caramel mixture and mix for 5 minutes. Once mixed, place the caramel in the fridge for 1 hour to set.
- After the cups and caramel have set, it's time to assemble! Start by slicing teh banana into coins and placing equal amounts at the base of each cup. Next add in a spoonful or two of the caramel. Finally add a tablespoon of coconut yoghurt and a shaving of chocolate on top. Repeat until all the cups are filled.
- The mini banoffee cups are best enjoyed at room temperature however keep them stored in the fridge in an airtight container, taking them out 5 minutes before you're ready to eat them.
This is definitely a favourite of ours, can’t wait to hear what you all think!
The Raw Bake team x