Raw Vegan Banoffee Pies


  • 125g dates, pitted
  • 95g Harraway’s Rolled Oats
  • 95g desiccated coconut
  • 15g coconut oil, for greasing the muffin tray
  • 30g coconut oil
Banoffee Filling
  • 200g Killinchy Gold’s Salted Caramel & Cashew Oat Frozen Dessert, softened
  • 180g dates, pitted and soaked
  • 60g almond butter
  • ½ tsp salt
  • ½ tsp vanilla extract
  • 250g coconut yoghurt
  • 2 bananas sliced
  • Vegan dark chocolate or cacao nibs
  • Cashew nuts


  • Grease a 12-cup muffin tray with coconut oil.
  • In a food processor combine all the ingredients in the base until mixture is uniform and well combined.
  • Evenly distribute, as best as you can, the base mix into each cup of the muffin tray and press into each muffin mould. Freezer for 3 hours.
Banoffee Filling:
  • Bring Killinchy Gold Salted Caramel & Cashew Oat Frozen Dessert to room temperature and soak dates in hot water for 5 minutes.
  • Combine all filling ingredients in a blender or food processor until smooth, creamy and uniform.
Putting it together:
  • Defrost the bases at room temperature for 10 minutes and carefully remove the base from the muffin tray.
  • Spoon the banoffee filling into the base cups. Garnish with toppings and serve immediately.
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