Christmas Recipe Countdown Day 15: Banoffee Pie

Christmas Recipe Countdown Day 15: Banoffee Pie

Welcome to my Christmas Recipe Countdown, where each day leading up to Christmas, I will be sharing recipes from some of my Friday Foodies, as well as a few from myself.

Be prepared for healthy, mouth watering recipes that will help you to cater for all your festive season parties, dinners and get togethers. Each recipe is gluten, dairy and refined sugar free.

On day 15 of my countdown, I am featuring my Banoffee Pie, which features in my eCookbook BecomingSweet. This delicious dessert is perfect to serve your guests during the festive season and is gluten, dairy, egg and refined sugar free. 


Ness x

P.S. You can check out more Christmas recipes HERE

Christmas Recipe Countdown Day 15: Banoffee Pie

Banoffee Pie



  •     12 medjool dates, pitted
  •     1 cup raw macadamias
  •     1 cup organic desiccated coconut
  •     2 tablespoons coconut oil, melted

Caramel filling

  •     12 medjool dates, pitted
  •     1 cup raw macadamias
  •     1/2 cup coconut oil, melted
  •     1/2 cup pure maple syrup
  •     2 tablespoons tahini (either hulled or unhulled)
  •     2 teaspoons vanilla extract
  •     1/3 cup water

Coconut Whipped Cream

  • 3 cups coconut cream, placed in refrigerator overnight or for a minimum 6 hours 
  • 3 teaspoons vanilla extract
  • 3 tablespoons pure maple syrup

Everything else

  •     2 medium bananas, sliced
  •     1-2 tablespoons raw cacao powder, for topping


To make the base, process the base ingredients in a high speed blender or food processer until the mixture sticks together. Spoon the crust into a pie dish that is lined with cling wrap and press firmly, so that it is even around the base and edges. Place in the freezer overnight to set.

To make the caramel layer, process all the ingredients in a high speed blender until completely combined and smooth. You may need to add a little more water to help blend the ingredients.

To make the coconut whipped cream, remove the cream from the can and add to blender with vanilla extract and maple syrup. Blend on high speed until the cream thickens. Alternatively, you can use a mixer or hand beater. Refrigerate until needed.

When ready to serve, remove the base from the pie dish, add the caramel filling, then top with the sliced banana and then the coconut cream. Place in the refrigerator for 20 minutes to set. Remove from the refrigerator and sprinkle cacao powder over the top. Serve immediately.


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