Banoffee pie is a classic English recipe made from bananas, whipped cream, and toffee laid on a base of crumbled biscuits and butter. It's delicious but an absolute health-bomb. That's why we have made this recipe: A healthier, gluten-free and vegan banoffee pie!
Apart from using small tarts, we have worked hard to reduce the amount of sugars and fats. Here's how we did it:
Using a dairy-free cream, 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 gluten-free and dairy-free results.
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.
From a single portion you will get 1/4th of your recommended daily dose of fibres!
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- Rolled Oat
- Pitted Dates
- Mixed Nuts
- Rapeseed Oil
- Almond Butter
- Vanilla Extract
- Medium Banana
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).
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.
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).
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).
Spoon the almond pastry 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).
Keep the banoffee pies in the fridge before serving and store them in an airtight container for up to 2 days.