Are you bananas for banoffee pie? We've create an indulgent, sticky banoffee pie that's loaded with healthy fats from pecans, brazil nuts, cashews and coconut! The perfect treat to be enjoyed from time to time, that is dairy free, gluten-free and free from refined sugars.

Mindful Chef Nutty Banoffee Pie - serves 12

Banoffee base

  • 150g pecans
  • 200g brazil nuts
  • 150g soft dates
  • 1/2 tsp ground cinnamon
  • 50ml coconut oil (melted)
  • Pinch of salt

Caramel layer

  • 150g soft dates
  • 200g cashew butter
  • 100ml coconut oil (melted)
  • Pinch of salt


  • 2 cans of coconut milk (place in the fridge for 2 hours)
  • 1 tbsp maple syrup
  • 3 bananas
  • Squeeze of lemon juice
  • Few squares of dark chocolate, grated

Equipment needed

  • Food processor
  • 28cm loose bottomed tart tin


1) Place the pecans and brazil nuts in a food processor and pulse until coarse. Then add the remaining base ingredients and pulse until small crumbs form. Press into a greased 28cm loose bottom tart tin (we used a little coconut oil to grease the tin) and place in the fridge for 30 minutes while you make the caramel.

2) Place all the caramel ingredients together in the food processor and pulse until combined and smooth. Press the caramel into the nutty base and set aside.

3) Peel and thinly slice the bananas, squeeze over a little lemon (this prevents the bananas turning brown quickly and adds acidity to cut through the richness of the cream). Assemble the bananas over the caramel until it is covered.

4) To make the coconut cream, spoon out the cream part of the coconut milk can, leaving the coconut liquid. Place the coconut cream and maple syrup into a bowl and whisk for a minute or two until thick and creamy. Spoon the coconut cream over the bananas and sprinkle over the grated dark chocolate.