Healthy Banoffee Pie
If you are looking for a gluten-free and sugar-free dessert recipe, this Banoffee pie is your recipe. It's so delicious you won't believe it's super healthy! Also, this recipe is very simple and relatively quick to make, even for a beginner.
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Servings: 12 Slices
Equipment
- Baking pan with removable bottom 23cm/9in
Ingredients
- 1 Gluten-Free Pie Crust Recipe, *see note for more options
- 1 Vegan Date Caramel Sauce Recipe
- 3-4 Bananas
- 1 Coconut Whipped Cream Recipe
- or 1 Cashew Nut Cream Recipe, sweet version
- Cocoa powder, to taste
- Shaved dark chocolate, to taste
Instructions
- Make the pie crust, if you want you can make this crust a day in advance. While the crust bakes, make the vegan date caramel sauce, this caramel sauce can also be made in advance.
- Once the pie crust has finished baking, let it cool.
- Spread the date caramel on the bottom of the pie crust, then top it with a layer of sliced bananas.
- Add generous dollops of coconut whipped cream or cashew whipped cream to cover the banoffee pie. Alternatively, you can use store-bought coconut whipped cream.
- Place the banoffee pie in the fridge to cool for about an hour.
- Before serving top it with cocoa powder and shaved dark chocolate.
Notes
- You can also use the pie crust that I used in Fruit Tart With Pastry Cream recipe, or if you have a nut allergy, you can use the coconut flour-based crust that I used in Pineapple and Coconut Tart recipe.
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