Vegan and Gluten-Free Caramelly Banoffee Pie

Vegan and Gluten-Free Caramelly Banoffee Pie

This banana-coconut-caramel vegan pie is irresistible yet super easy to make. And there’s no oven required!

Serves: 8

The layers of this vegan take on the traditional British dessert from the No-Bake Vegan Desserts cookbook include an oat base, a creamy filling, and sticky date caramel topped with fresh banana, coconut cream, caramel sauce, and chocolate shards. 

What you need:

For the crust:
1 cup buckwheat groats
2 cups rolled oats
½ teaspoon salt
4 tablespoons solid coconut oil
3 tablespoons maple syrup
¼ teaspoon ground nutmeg

For the filling:
1½ cups cashews, soaked and drained
2 large ripe bananas
1 cup vanilla soy milk
1 teaspoon vanilla extract
1 tablespoon solid coconut oil
½ teaspoon ground cinnamon
2 tablespoons maple syrup

For the caramel:
9 Medjool dates, pitted
½ cup peanut butter
½ cup plus 3 tablespoons maple syrup
1 teaspoon salt

For the topping:
2 large bananas, sliced
Juice of ½ lemon
1 cup whipped coconut cream
¼ cup dark chocolate chunks

For the sauce:
2 tablespoons peanut butter
4 tablespoons maple syrup

What you do:

  1. For the crust, line a 9 x 3–inch cake pan with parchment paper. In a pan over medium heat, add buckwheat and toast for 4 to 5 minutes until just begins to brown, tossing occasionally. Let cool completely before using. 
  2. Into a food processor, add buckwheat, oats, and salt, and pulse until it’s a crumb consistency. Add coconut oil, maple syrup, and nutmeg and blend until mixture begins to stick together.
  3. Press dough into cake pan, going up approximately 2½ inches on side of pan. Using the flat bottom of a glass, smooth top of dough evenly. Using a knife, trim top edges of dough to make even. Place crust in freezer.
  4. For the filling, into a blender, place all ingredients and blend until smooth. Pour mixture over crust and tap gently to knock out any air bubbles. Place back in freezer to set for 2 hours.
  5. For the caramel, into blender, add all ingredients and blend until a smooth paste is formed. Remove pie from freezer, drizzle caramel on top, and smooth out using a spatula. Place pie back in freezer to set fully for another 2 hours.
  6. Once ready, remove pie from pan while still frozen. In a small bowl toss bananas with lemon juice. Arrange bananas in a circular design to cover entire top of pie. Spoon whipped coconut cream onto top of pie.
  7. For the sauce, in a small bowl, mix peanut butter and maple syrup. Drizzle on top of pie, sprinkle with dark chocolate chunks, and serve.
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