Five Ingredient Raw Banoffee Pie (vegan and gluten free)

You don’t need lots of ingredients to make some truly delicious. My five ingredient raw banoffie pie is testament to that. I made it on my last day in Kerala as part of a farewell meal for the special ladies who were part of the cook book project and retreat, and as I was in India without my cupboard of goodies at home I wasn’t tempted to add in anything other than the core ingredients which I had to hand.
I couldn’t be more pleased of the result, a sweet, crunchy and slightly salty base topped with smooth, creamy and melting caramel banana icecream. A winning combination in my book..

5 Ingredient Raw Banoffee Pie (vegan and gluten free)

To enhance the flavour is I firstly toasted the almonds for a deliciously toasty flavour and also used really ripe bananas. I topped my delicious pie with some pumpkin bliss balls and dollops of coconut cream (not in in pic ????). The ladies absolutely loved it…

5 Ingredient Raw Banoffee Pie (vegan and gluten free)

I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  8 servings servings
  3 hrs preparation time
  None cook time


  • To make the base; 
  • 1 cup almonds
  • 8 medjool dates of dried dates soaked for a couple of hrs
  • Big pinch sea salt
  • To make the filling; 
  • 2 large very ripe bananas chopped
  • 2 medjool dates
  • 1/2 tsp cinnamonOptional toppings;
  • Dollops of coconut cream
  • Bliss balls


To make the base;

  1. Add the almonds to a dry frying pan and gently toast on a medium heat for a few minutes. Stir continuously to avoid burning then remove from the heat and allow to cool.
  2. Add the almonds to your food processor and pulse a few times – you want a coarse mix with some crunchy bits. Tip them into a large bowl.
  3. Add the dates to the processor and blitz until you get a course paste. Add this to the almonds along with the salt.
  4. Get your hands in and squide to combine.
  5. Line a bread tin with parchment paper then press the mix into the base and about an inch up the sides. Alternatively use individual ramekins
  6. Pop into the fridge while you make the filing

To make the filing;

  1. Add two dates to you food processor and blitz, then add in the banana and cinnamon. Mix again until you get a really smooth and creamy filling.
  2. Remove the base from the fridge and spoon in the filing mix. Smooth the top then pop into the freezer for a few hrs to firm up.
  3. When you’re ready to eat it remove from the freezer and allow to warm a little so that the filling is a little gooey.
  4. Top with coconut cream.

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  1. Nisha / @rainbowplantlife on December 22, 2016 at 7:07 pm

    This flavor combination sounds so yummy! I love the rectangular tart shape pan!

    • Niki on December 23, 2016 at 7:13 am

      Thank you so much lovely!
      So simple but delicious ????????????

  2. Chealsea south on December 22, 2016 at 10:49 pm

    Fantastic food

    • Niki on December 23, 2016 at 7:13 am

      Thank you ????????

  3. Marie on December 23, 2016 at 5:43 am

    Hi! I want to know-do you also soak the almonds or it’s not necessary? Thank you!

    • Niki on December 23, 2016 at 7:13 am

      Hi Marie
      I would advise not on this one as they are totasted.

      Thank you so much
      Niki xx

  4. Cassie Autumn Tran on December 23, 2016 at 10:12 pm

    I love the way you decorated this pie! It looks incredibly beautiful and delicious!

    • Niki on December 26, 2016 at 4:27 pm

      Hey Cassie!
      Thank you so so much!

      Love Niki xx

  5. Dedicated server on April 14, 2017 at 11:38 pm

    I am just starting out with cooking with vegan recipes and this one caught my eye because it looks better than the banana cream pie I always make that has all the sugar and dairy.

    • Niki on October 19, 2017 at 10:16 am

      So glad you approve.

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