Most people who know me, know that Banoffee Pie is one of my favourite desserts of all time. Here's a version thats refined sugar free and packed with goodness so you can enjoy it more often.

You'll need...

  • 1 cup Granola Girls Seriously Nuts Granola
  • 450g Dates (Soaked in boiling water for at least 15 minutes prior)
  • 2 tbsp coconut oil
  • 1 tbsp rice malt syrup
  • 125ml Almond milk
  • Pinch of Himalayan pink salt
  • 3 bananas sliced
  • 2 x 400ml cans of coconut milk (refrigerated overnight)
  • 1 tsp vanilla extract or powder
  • ¼ cup cacao power



  1. Line a cake tin with baking paper (I used a 22 cm spring form tin).
  2. In a food processor, grind granola down until it looks like a course flour.
  3. Add 1 tsp of the coconut oil and 200 grams of the dates and blitz to a sticky paste (you may need to add more coconut oil at this point if needed).
  4. Cover the bottom of your cake tin evenly and place in the fridge or freezer while you make the rest.

Caramel Filling:

  1. In a food processor, combine the remainder of your dates with the pink salt and almond milk and blitz until you have a caramel paste type constancy.
  2. Layer this on top of your base evenly.
  3. Layer sliced banana on top then pop back into the fridge.

Coconut Creamy Topping:

  1. Discard the liquid part of the your coconut milk and scoop out the remainder into a bowl.
  2. Add the vanilla powder and whisk with an electric beater till nice and fluffy.
  3. Layer on top of the bananas.
  4. Combine the last of the coconut oil (melted to a liquid), rice malt syrup and cacao power until it dissolves to a sauce.
  5. Drizzle as you wish over the top of the pie.
You can enjoy immediately or pop in the fridge and wait (if you can resist) until the next day when the banana has really infused into the caramel centre and tastes divine! 
Try it and share with us on Instagram: @granola_girls and Facebook: /granolagirlsaus 


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