No-bake banoffee pie recipe | Ft Nakd - The Little Blog Of Vegan

Vegan, no-bake, gluten-free, wheat-free.

A delicious and easy to make vegan banoffee pie, with a Nakd banoffee crust, creamy caramel sauce and bananas topped off with an exquisite coconut whip.

Nakd are a company that has perfected a range of healthy, natural, vegan, gluten-free and very tasty snacks.

As their name implies, their snacks are made using healthy, natural ingredients without extras like additives and sugars. The sweetness comes from the fruit and the texture from nuts. They all burst with fruity flavours and are gluten-free and vegan… as well as being super tasty!

I’ve created a banoffee pie incorporating Nakd’s new ‘Banoffee pie bars‘ into the base. I wanted to demonstrate that you can incorporate your favorite naturally sweetened product into a recipe to add another dimension of deliciousness.

The Banoffee pie bars add a ‘bananary’ taste and nutty texture to the base ready for filling with homemade soft caramel sauce and topping off with velvety coconut cream. Truly scrumptious and will drive you bananas!

Nakd message is: “we use 100% of natural ingredients 100% of the time!”

To find your Nakd snack soul mate check out their website for all their products, here.

This banoffee pie is quick & easy to make, is no-bake and is perfect for any occasion.

Preparation- 1 hour

Chilling time- Overnight

Serves- 10+

Level- Easy

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Ingredients for the base

-150g of oats (I use gluten-free)

-30g of mixed nuts

-2 tablespoons of coconut oil (melted)

-1 teaspoon of vanilla extract

-4 Banoffee Pie Nakd bars

-1 tablespoon of maple syrup

Ingredients for the caramel sauce

-200g of light brown sugar

-1 can of coconut milk (cream only)

-1 heaped tablespoon of corn starch

Ingredients for the coconut whip cream

-2 cans of coconut milk (cream only)

-20g of icing sugar

Extras

-3 medium-sized ripe bananas

-1 teaspoon of lemon juice

-Dark chocolate (for decorating)

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To make the base

Step 1- Line a 9-inch loose-base flan tin with grease-proof paper.

Step 2- Add all of the base ingredients into a blender/food processor and whizz up until ground (but not fully ground as it’s nice to have a textured/nutty base).

Step 3- Press the mixture into the lined tin making sure its compact.

Pop the tin into the freezer whilst you make the caramel sauce.

To make the caramel sauce

Step 1- Add the coconut cream, sugar and cornstarch into a medium-sized saucepan and whisk together over medium heat.

Step 2- Whisk continuously for about 10-15 minutes until the sauce begins to thicken.

Once thick, turn off the heat and allow it to cool slightly.

Step 3- Finely slice the bananas and place them into a bowl with a teaspoon of lemon juice. This prevents the bananas from browning.

Step 4- Layer the bananas evenly on the crust and pour over the caramel sauce, making sure to even it out. You can add extra sliced banana on the top of the sauce (optional).

Step 5- Place the pie into the fridge to set overnight.

To make the coconut whip

Step 1- Scoop out the coconut cream from two cans of coconut milk (thick cream only), place into a bowl and whisk together.

I use a stand mixer with the balloon whisk attachment on high speed.

Step 2- Add in the icing sugar and whip together until peaks form.

Step 3- Just before serving, add on the coconut whip.

Spread a thick layer of the coconut whip leaving a gap between the whip and the crust so you can see some of the caramel.

Decorate with grated chocolate (optional).

Store in a sealed container in the fridge, best eaten within a few days.

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