Peanut Butter and Caramel Banoffee Pie

Posted by Nick Sheridan on

This delectable banoffee pie tastes rich whilst still being healthy. Almond-oat crust meets peanut caramel, layered with sweet banana coins, whipped coconut cream, and bittersweet dark chocolate. 



  • ⅔ cup almond meal
  • ⅔ cut oats
  • 3 pitted Medjool dates
  • 4 tbsp coconut oil, melted
  • 3tbsp maple syrup

Peanut caramel

Whipped coconut cream

  • 1 can of coconut cream, refrigerated overnight
  • 1tbsp maple syrup
  • 1 tsp vanilla essence


  • Dark chocolate, to serve
  • 1 banana, sliced 


For the crust:

  1. Add the oats to a blender or food processor and pulse until they’re the texture of course sand (don’t over blend into flour).
  2. Add the almond meal, coconut oil, Medjool dates, and maple syrup and blend until the mixture is well combined and slightly sticky.
  3. Press the mixture into baking paper-lined tart or pie tins and place in the freezer. 

For the peanut caramel:

  1. Place all ingredients into a blender or food processor and blend until smooth.
  2. Transfer to the fridge while you make the whipped coconut cream.

For the whipped coconut cream:

  1. Carefully open the can of coconut cream and scoop off the thick cream from the top of the can, leaving the liquid behind. 
  2. Place the cream in a large bowl and beat using an electric hand mixer for 1 minute until creamy. 
  3. Add the maple syrup and vanilla essence, and beat for another minute until the whipped coconut cream is smooth.
  4. Refrigerate while you assemble the banoffee pies.

To assemble:

  1. Remove the hardened crust from the pie tins. Scoop the peanut caramel onto the crust and layer sliced banana over it.
  2. Spread the whipped coconut cream over the sliced bananas.
  3. Using a knife, carefully shave some chocolate over the banoffee pies and serve.

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