Gluten Free Banoffee Pie with Dates and Almond Cream

Name: Gluten Free Banoffee Pie with Dates and Almond Cream
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 75 g of Rolled Oat; 300 g of Pitted Dates; 30 g of Mixed Nuts; 1 tbsp of Rapeseed Oil; 30 g of Almond Butter; 100 mL of Water; 1 tsp of Vanilla Extract; 1 pinch of Salt; 2 Medium Banana; 0.5 Lemon; 250 g of Almond Cream

Vegan Banoffee Pie

Vegan

Dairy-Free

Eggs-Free

Gluten-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	86.8g	28.9%
of which Sugars	62.8g	69.8%
Fats	14.5g	22.3%
of which Saturates	1.2g	6%
Proteins	8.9g	19.3%
Fibers	7.7g	30.8%

Nutrients Proportions

carbs 74%
sugars 53%
fats 12%
saturates 1%
proteins 8%
fibers 7%

Gluten Free and Dairy Free Banoffee Pie Preview

SAVE

INFO

50m

NUTRITION

506KCAL

Banoffee pie is a classic English recipe made from bananas, whipped cream, and toffee laid on a base of crumbled biscuits and butter.

To make the pie easier to eat and handle, we have used small single-serving tart tins.

We have modified the classic recipe further to make our banoffee pie both gluten-free and dairy-free, as well as giving it fewer sugars and fats. Let us tell you how we did it!

Our dairy-free cream is made with almond milk and honey instead of plain milk and sugars.
For the base, we replaced plain biscuits with dates oats and nuts. Because most biscuits are made with butter and flour rich in gluten, by using these alternative ingredients you can rest assured you will get a gluten-free and dairy-free banoffee pie.
For the toffee, we have used a blend of dates and vanilla instead of butter and sugar. This lowers the amount of sugar and fat and keeps the recipe dairy-free.

Finally, from a single portion you will get you 1/4 of your recommended daily dose of fibres! This is all thanks to the healthy ingredients we have carefully selected for you, so we really hope you will enjoy this!

If you love this kind of healthy and allergen-friendly recipes, you could be receiving two of them every week in your inbox!

Ingredients

Print Recipe

ALLERGY ADVICE: For allergens, see ingredients in bold

Rolled Oat	75 g
Pitted Dates	300 g
Mixed Nuts	30 g
Rapeseed Oil	1 tbsp
Almond Butter	30 g
Water	100 mL
Vanilla Extract	1 tsp
Salt	1 pinch
Medium Banana	2
Lemon	0.5
Almond Cream	250 g

step 1

To prepare the gluten and dairy-free base of the pies, add rolled oats, 185 g of pitted dates, mixed nuts, oil, and 20 g of almond butter in the blender bowl (1).

Blitz until the oat and nuts are grounded and the dates have formed a thick and sticky paste (2).

step 2

Transfer the oat and date dough into a clean bowl and knead it until the ingredients come together.

Roll the dough into as many balls as the number of servings (1).

Line 10cm (4 inches) tart tins with cling film to remove easily the pies later on.

For each tart, flatten down one ball of oat and date dough pressing it with your fingertips toward the bottom and the edges (2).

Place the tart bases in the fridge to cool down and keep their shape.

step 3

In the meantime, prepare the sugar-free toffee by adding 115 g of dates, water, vanilla extract, 10 g of almond butter, and salt in the blender bowl (1).

Blitz the ingredients until you have a smooth paste (2).

step 4

Next, slice the bananas into chips and drizzle with lemon juice using a lemon squeezer (1).

Remove the tart bases from the fridge and evenly spread the toffee among them.

Then, line the toffee layer with banana chips, saving some for decoration (2).

step 5

Spoon the almond cream into a frosting bag and pipe over each tart to cover the banana layer (1).

Finally, garnish the banoffee tarts with banana chips and dusted cacao powder (2).

Enjoy!

Foodacious Tips

Keep the banoffee pies in the fridge before serving and store them in an airtight container for up to 2 days.