Vegan Banoffee Pie

The oat crust in this recipe is enough alone to persuade you to get baking this vegan banoffee pie! It has the most delicious crust ever and the smell that fills your kitchen when its baked is so good! With the additional layered ingredients of a cashew butter caramel, coconut yogurt, fresh bananas and sprinkled chocolate you have the perfect desert. All the flavours combinations complement each other so well making it a deliciously indulgent yet fresh dessert. We definitely recommend making this for your next dinner party!

If you like this recipe why not try our Banoffee Muffins or our Banana Bread with Chocolate Chips?

Please tag me in your beautiful recreations so that I can see them! #LiviasKitchen


Prep: 50 minutes

Cook: 20 minutes

Total: 1 hour & 10 minutes



    Oat crust

  • 220g oat flour (2 cups),80 maple syrup (1/3 cup),85g melted coconut oil (1/4 cup + 1 tbsp),2g cinnamon powder (1 tsp),Pinch of salt
  • Caramel

  • 150g cashew butter (1/2 cup),100g coconut oil (1/2 cup),60g coconut sugar (1/2 cup,125ml maple syrup (1/2 cup),A pinch of salt
  • Topping

  • 2 bananas,220g coconut (1 cup),15ml maple syrup (1 tbsp),15ml coconut milk (1 tbsp),20g chopped chocolate


  • Serves 12 people.

  • Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

  • Mix your melted coconut oil and maple syrup together and then add the rest of your oat crust ingredients. Combine this ingredients together until it becomes a firm dough and put it in your tart case. Flatten it out with your hands all the way up to the edges, making sure that it’s the same thickness all around.

  • Prick the bottom on the tart dough with a fork and bake for 20 minutes until it’s coloured a little bit.

  • Whilst the tart shell cools you can begin making your caramel. Bring the cashew butter, coconut oil, coconut sugar and maple syrup to a boil on a medium heat. Leave to boil for 5 minutes, whisking slowly but constantly. When your 5 minutes have passed take the pan off of the heat and carry on gently whisking until the caramel stops boiling.

  • Pour the caramel into your cooled tart shell and even out the surface by tilting your tart tin until the entire base is covered. Leave it to the side for about 20 minutes until the caramel has cooled completely.

  • Slice your bananas and place just over half the quantity on top of the caramel layer.

  • Mix the coconut yoghurt with maple syrup and coconut milk. Gently spread it on top of the sliced bananas all the way out to the edges. Put the rest of your sliced bananas on top of the coconut yoghurt in a circle and finally sprinkle on the chopped chocolate, enjoy!

  • This cake should be eaten immediately when assembled because the coconut yoghurt and bananas will quickly start looking a bit sad.

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