Banoffee pie has always been a strong candidate when choosing my favourite dessert, the biscuit base and caramel middle… it’s quite hard not to like it.Since starting my love for all things raw, banoffee pie never quite came into the equation when hosting dinners and cooking classes with Raw Bake Station.Today, I want to share with you a recipe that I feel totally wipes out the rest.My very own guilt-free version of banoffee pie!

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Biscuit Base

  • 500g almonds
  • 1 cap of vanilla
  • ½ tbsp. of coconut sugar
  • 1 tbsp. almond butter
  • Handful of cacao nibs

Caramel middle

  • 15 dates
  • 1 tbsp. almond butter
  • 1 tbsp. coconut butter
  • 1 cap of vanilla

Chocolate top

     – 200g raw conscious chocolate // or use 80% dark chocolate.


– Blitz the almonds so they are broken down to large crumbs.
– Add in the rest of the ingredients (excluding the cacao nibs) and blend until the mix has formed a dough like texture.

– Mix in the cacao nibs by hand and press into a lined baking tray.
– Place in the fridge whilst we start on the caramel.
– Blitz all the caramel ingredients in the blender until they have become of a smooth soft consistency. Add in some water if needed.
– Spread the caramel mix over the base using the back of a metal tbsp., occasionally dipping in hot water to help avoid the mixture from sticking.

– Once the mixture is evenly over the base, place back in the fridge and add the chocolate on the heat using a double boiler method.

– Melt the chocolate on a low heat.

– Once melted, pour the chocolate over the tray and sprinkle over a handful of desiccated coconut for décor.

– leave to set for 5 minutes and then slice appropriately… you may just want to get a fork and sit on your own!


Enjoy this quick and easy banoffee pie recipe!

I’m sure you’re going to love it!

Much Love,

Evie Xx




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