Tuesday, 5 April 2016

Raw Banoffee

Chocolate Base

60g Rolled Oats
50g Pecans
20g Medjool Dates, pitted
2 tablespoons Maple Syrup
2 tablespoons Coconut Oil
2 tablespoons Cacao Powder
1 tablespoon Warm Water
Pinch of Salt

Caramel Filling

100g Medjool Dates, pitted
2 ripe Bananas
1 tablespoon Maple Syrup
1 tablespoon Coconut Oil
1 tablespoon Warm Water
1 teaspoon Vanilla Extract

Whipped Cream Topping

1 can Full-Fat Coconut Milk
Dark Chocolate for garnishing

  1. Firstly, line a 23 x 12-cm loaf tin with greaseproof paper.
  2. Add all the base ingredients into a blender. Whiz together for a few minutes, until well-combined, and then transfer mixture into lined tin.
  3. Press down mixture, using a fork, until a compacted base has formed. 
  4. Cut half a banana into small coin pieces and layer on top of the chocolate base.
  5. Place in the fridge whilst you make the other layers.
  6. Blitz filling ingredients in the blender, with the remaining 1 1/2 bananas, for a few minutes until it resembles a caramel-like consistency. 
  7. Smooth caramel over the base and banana coins. Place back into the fridge.
  8. Open coconut milk can, and carefully remove only the solid layer at the top, transferring it into a mixing bowl. Avoid any liquid as this will prevent it resembling whipped-cream.
  9. Whip the coconut cream using an electric whisk for a few seconds.
  10. Remove tin from the fridge and smooth over coconut cream. 
  11. Grate some dark chocolate and sprinkle on top to garnish.
  12. Place banoffee tin back into the fridge. Allow 2 hours to set before serving.


  1. Looks delicious, I wonder how yummy that would be. Craving!! thank you for sharing your recipe.

    1. Aw I'm so glad you like the sound of it Abigail! It's actually relatively simple to make and tastes so good. Couldn't recommend it enough!x