raw banoffee pies

If you asked me to make you a real banoffee pie, I would have to really like you to get me to agree to it. Making pastry, caramel and a meringue is just one too many tasks for me to handle. However, if you ask me to make you a raw version I will happily oblige. Why? Because unlike the traditional version, you literally only need a food processor and your fridge and you don't risk a shrinking base, overcooked caramel and a eggy, floppy meringue. 

My version of the banoffee pie comes from hours of looking at the My New Roots version  and being addicted to a local Melbourne cafe, Beatrix's traditional version. Once I got the raw caramel slice down pat, I knew making a banoffee pie couldn't be much different.

The base is made up of currants, nuts, cacao and coconut oil but you could use any dried fruit and even skip the fruit all together and use the base from the caramel slice recipe. The peanut caramel is a blend of organic peanut butter and rice malt syrup but again, any sweetener would do and can be dictated by what you have on hand. The pie is layered so once you've got your base and peanut caramel down, on goes the banana and the coconut whip topping. 

As with most raw recipes, quantities are not as crucial as they would be if you were baking it. You can play around with sweetener levels and add more salt to the caramel if that's the taste you like. Raw desserts are very forgiving and in the rare instance when things do go a little south, all you need to do is add a little bit more of something else and you'll find it balances itself out again. 

These pies are definitely a treat. They are rich, decadent and extremely tasty but as with all treats, should be enjoyed only on special occasions. The best thing about these types of treats is that they are so nutrient-dense, loaded with fibre and bursting with healthy fats that your brain gets the message that some is enough and there is no need to continue scoffing. 

So next time you're craving peanut butter and banana and are having a moment of creative motivation, get this recipe up on your iPad, computer or phone and get making! 

*Please note, the whip needs to be made from a cold can of coconut cream so you need to either put a can in the fridge the night before or leave your half-made pies in the fridge overnight while you chill the coconut cream. To get the best whip, you need a high fat content so make sure your coconut cream is 100% coconut. I use the Ayam coconut cream which can be found at most supermarkets. 

makes 4 pies (using a large muffin tray) 


1/2 cup mixed nuts 

1/2 cup currants

2 tbsp coconut oil, soft but not melted 

1 tbsp cacao powder

A sprinkle of salt 


1/4 cup crunchy peanut butter, organic

1/4 cup rice malt syrup, or preferred sweetener 

2 tbsp melted coconut oil 

1 tspn vanilla extract 

2 tbsp water 


1 banana, cut into rounds 


270ml can coconut cream, refrigerated overnight 

1 tspn vanilla extract or 1 vanilla bean, scraped 

Around 2 tbsp of preferred sweetener, adjusted to your taste preference 

Top with finely grated dark chocolate (optional) 


1. Prepare your muffin tray by lining four of the moulds with cling wrap. This will make it easier to get your pies out at the end. You can use patty pans if you have them on hand. 

2. Make your base by blitzing the nuts, currants, oil, cacao and salt in a food processor or blender. The base is ready when it begins to stick to itself and form a dough. Divide into four portions and press the base mixture into the prepared moulds. Place in the fridge while you make your caramel. 

3. Rinse out your food processor then add the peanut butter, sweetener, melted coconut oil and vanilla to it and mix until the ingredients are combined. It will thicken up so add a tablespoon of water at a time and mix until the caramel loosens and becomes slightly more smooth and caramel-like. You may need 1 or 2 tablespoons extra depending on the peanut butter you are using. 

4. Remove your bases from the fridge and divide out the caramel amongst the four pies, ensuring each base is well coated. Then cover the caramel with your banana rounds (it took around 6 pieces of banana for me) and press down gently so the banana sits into the caramel. Return the pies to the fridge. 

5. To make the coconut whip, you need a well-chilled can of coconut cream.  Open your can and scoop out the cream into your mixing bowl. You do not want any liquid in the bowl so make sure you pour the excess liquid out somewhere else. Using an electric mixer, whip the coconut cream for around 8-10 minutes or until it is light and fluffy. Add the vanilla and sweetener and briefly whip again. 

6. Remove your pies from the fridge and remove them from the moulds and plastic, ready to be lathered with rich, creamy whip. Put them onto a tray and dollop the coconut whip onto the top of each pie, as much or as little as you like. 

7. Grate some dark chocolate over the top of your pies and serve immediately. Alternatively, you can store them in an airtight container in the fridge for up to 1 week. 


  • You will most likely have left over coconut whip. If so, store it in an airtight container for up to 1.5 weeks. It does stiffen in the fridge so when you are ready eat it, whip it up again with your whisk to loosen it up slightly before using it. 
  • If you have a smaller muffin tray, you can easily make mini banoffee pies with the recipe giving you enough for around 8 pies. Alternatively, you can increase the base and caramel recipe to make more pies.    
Raw Banoffee Pies


Roberta is trained in clinical nutritional medicine and has a strong belief that food is the most powerful form of medicine and should be used first and foremost where possible. If you would like more information on nutrition and how you can get the most out of your diet, contact Roberta at roberta@naturomedico.com