Banoffee Pie

Servings 8



  • 2.5 cups almond meal
  • 1 tb honey or pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil or butter


  • 1 cup full fat coconut cream
  • 1 tsp vanilla
  • 15 medjool dates
  • 1 tbs tahini optional
  • 100 g butter/ghee/coconut oil
  • 1/2 cup collagen optional


  • 270 ml full fat coconut cream refrigerated
  • 1 tsp vanilla extract
  • 2 bananas


  1. Preheat oven to 170C. Mix all base ingredients together in a bowl and press into a tart tin or springform pan. Bake for 25-35 mins until golden on the edges.
  2. Filling- Blend all ingredients together until smooth then heat over low heat in a saucepan, stirring regularly for 15 mins. Set aside to cool.
  3. Once cooled to room temperature pour the filling into the base and pop in the fridge to set for 6-8 hours. Overnight is best.

  4. Once set slice banana to layer over the top of the pie. Whip your coconut cream & vanilla until it resembles whipped cream. Spread over the top of the banana. Slice and serve.