Banoffee Pie

by @daisy_scoopwholefoods

This is a delicious gluten free, vegan and paleo pie that really hits the spot!

  • For the base
  • 2 cups almond meal
  • 1/2 cup desiccated coconut
  • 3 tbsp maple syrup
  • 3 tbsp melted coconut oil
  • 1 tsp cinnamon
  • For the banana caramel
  • 1 ripe banana
  • 1 can coconut milk
  • 1/4 cup coconut sugar
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • For the whipped yoghurt
  • 1 cup coconut yoghurt
  • 3 tbsp vanilla cashew cream
  • 2 ripe bananas & grated chocolate to assemble and garnish


1. Start by blending the banana and coconut milk in your food processor for the caramel. 2. Once smooth add to pot on medium heat and whisk in the rest of the ingredients. 3. Bring to the boil and then lower to a gentle simmer stirring often until thickened and golden. 4. In the meantime preheat oven to 175C and prep the base. 5. Add the almond meal, coconut and cinnamon to the gods processor and mix well before adding the maple and coconut oil and pulsing into a crumb like consistency. 6. Grease a 10inch pie dish with removable bottom, then add the base mixture and press into an even layer on the bottom and sides as thinly as possible removing any excess. 7. It will thicken when cooked. Pierce bottom with a fork and cook for approx 12-15mins until golden. 8. Allow to cool before removing gently from dish. To make the whipped yoghurt 1. Simply beat ingredients together until smooth and creamy. You can place in fridge until the caramel and base have cooled down and the pie is ready to assemble. 2. When ready simply spread caramel down the bottom, then slice the bananas and neatly place on top followed by the whipped yoghurt. Grate the chocolate to finish or add some cinnamon.