Vegan Banoffee Pie

Vegan Banoffee Pie

Share on facebook
Share on twitter
Share on pinterest
Share on email

banoffee = bananas + toffee.

It’s everything you want from the classic English dessert, without the dairy. Between the creamy whipped topping, silky dulce de leche filling with just the right amount of nuttiness, and the crunch of the sweet and salty crust, this pie is a textural masterpiece in your mouth.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

1 (9-inch) pie

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Crust:

12 full honey graham cracker sheets

7 tablespoons vegan butter, melted

1 tablespoons granulated sugar (or maple sugar)

1/2 teaspoon cinnamon

1/4 teaspoon salt

Filling:

1/2 cup coconut oil

1/2 cup dark brown sugar (or coconut sugar)

2 (7.9-ounce) cans sweetened condensed coconut milk

3 tablespoons JUSTIN’S® Maple Almond Butter

1/4 teaspoon salt

Toppings:

3 small bananas, sliced

3/4 cup coconut whipped cream

1 ounce dairy free chocolate bar, shaved

Flakey sea salt

DIRECTIONS

Preheat oven to 350°F.

In the bowl of a food processor, process the graham crackers into crumbs. Add the butter, sugar, cinnamon, and salt, and blend until mixture resembles course sand.

Transfer the crust mixture into a 9-inch tart pan or pie dish. Gently press evenly into the bottom and up the sides of the pan. Place pan on a baking sheet and bake for 7-8 minutes. Remove from oven and cool completely.

To make the filling, combine the coconut oil and brown sugar in a medium saucepan over medium heat. Stir until fully melted. Mix in the sweetened condensed coconut milk, almond butter, and salt. Bring to a boil, reduce heat to medium-low, and simmer for 6-8 minutes or until the mixture begins to thicken slightly, stirring constantly. Remove from heat and pour into the cooled crust.

Refrigerate at least one hour.

Once chilled, arrange the sliced bananas on top of the pie. Spread the whipped coconut cream on top of the banana slices, and sprinkle with chocolate shavings.

Slice and serve with a sprinkle of flakey sea salt (as desired). Refrigerate any leftovers up to one week. Enjoy!

This Recipe Serves 1 (9-inch) pie

INGREDIENTS

Crust:

12 full honey graham cracker sheets

7 tablespoons vegan butter, melted

1 tablespoons granulated sugar (or maple sugar)

1/2 teaspoon cinnamon

1/4 teaspoon salt

Filling:

1/2 cup coconut oil

1/2 cup dark brown sugar (or coconut sugar)

2 (7.9-ounce) cans sweetened condensed coconut milk

3 tablespoons JUSTIN’S® Maple Almond Butter

1/4 teaspoon salt

Toppings:

3 small bananas, sliced

3/4 cup coconut whipped cream

1 ounce dairy free chocolate bar, shaved

Flakey sea salt

DIRECTIONS

Preheat oven to 350°F.

In the bowl of a food processor, process the graham crackers into crumbs. Add the butter, sugar, cinnamon, and salt, and blend until mixture resembles course sand.

Transfer the crust mixture into a 9-inch tart pan or pie dish. Gently press evenly into the bottom and up the sides of the pan. Place pan on a baking sheet and bake for 7-8 minutes. Remove from oven and cool completely.

To make the filling, combine the coconut oil and brown sugar in a medium saucepan over medium heat. Stir until fully melted. Mix in the sweetened condensed coconut milk, almond butter, and salt. Bring to a boil, reduce heat to medium-low, and simmer for 6-8 minutes or until the mixture begins to thicken slightly, stirring constantly. Remove from heat and pour into the cooled crust.

Refrigerate at least one hour.

Once chilled, arrange the sliced bananas on top of the pie. Spread the whipped coconut cream on top of the banana slices, and sprinkle with chocolate shavings.

Slice and serve with a sprinkle of flakey sea salt (as desired). Refrigerate any leftovers up to one week. Enjoy!

This Recipe Serves 1 (9-inch) pie

Great Summer Recipes
justins nutty dirt n worms

It’s my favorite childhood classic with a better-for-you twist! This recipe combines with most delicious Chocolate Hazelnut Avocado Pudding with organic gummy worms, crushed cookies, and, of course, a Nut Butter Cup. Time to treat your inner child, my friend.

Chocolate Dipped Cookie Dough Stuffed Grahams stacked on a white background with chocolate syrup drizzle and coconut shavings
Cookies are great, but cookie dough is better. This “cookie dough” takes an egg-less approach to cookie dough and stuffs it between two crunchy graham crackers and dunks it in melted chocolate. Chocolate-Dipped “Cookie Dough” Stuffed Grahams are made with JUSTIN’S® Maple Almond Butter and are a great treat for the entire family.  
Raw Maple Almond Pumpkin Pie Bars picked up by a golden spatula from a dark gray, rectangular stone plate

Sometimes you want pumpkin pie but don’t have the oven space for it. Or maybe you want pumpkin pie, but with real-food ingredients. Or maybe you want pumpkin pie but hate cutting a circle into equal pieces. Whichever group you fall into, Raw Maple Almond Pumpkin Pie Bars solve your problem. These bars combine the coolest ingredients to make the pumpkin pie flavor you love without forcing you to turn on your oven. Instead, just pop them in your freezer to firm up, cut them into squares, and enjoy. It’s that simple.

Chocolate Hazelnut Ganache with one sliced out on separate white dish with a pine tree in white background

When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.