These are two individual no-bake pies built from a blended nut base, a mashed date caramel, fresh banana, and whipped coconut cream — no dairy, no refined sugar, no oven. The whole thing comes together in about 20 minutes of active work, plus 30 minutes in the fridge. If you need a dessert that works for dairy-free guests and still tastes like an actual treat, this is a reliable one to have in your back pocket.
The short version of why this works
Two things make this recipe succeed. First, the nut base needs to be processed long enough that the oils in the almonds and cashews start to release — this is what binds the base without any butter or egg. Under-blended, it crumbles when you press it into the pan and won’t hold a slice. Give it a full 60 seconds in a high-speed blender, scraping down the sides once, until it clumps when you press it between your fingers. Second, the coconut cream has to be cold before you whip or scoop it. If it’s warm, it stays liquid and slides right off the pie. Thirty minutes in the fridge is the minimum; if your kitchen is warm, go straight to the freezer for the last 10 minutes before serving.
If something goes sideways
- The base won’t hold its shape in the pan: The nut mixture wasn’t blended long enough, or the coconut oil wasn’t fully melted before mixing. Press the mixture back into the blender for another 30 seconds, then re-press into the pan and refrigerate for 15 minutes before adding the caramel layer.
- The date caramel is dry and won’t spread: Medjool dates vary a lot in moisture. If yours are on the drier side, soak them in warm water for 5 minutes and drain thoroughly before mashing. A few drops of water added while mashing can also help loosen the paste.
- The banana turned brown before serving: A thin squeeze of lemon juice over the banana slices right after cutting slows oxidation noticeably. This matters most if you’re assembling more than 20 minutes before serving.
- The cacao butter seized or turned grainy in the double boiler: The water was boiling too hard, or steam got into the bowl. Use a gentle simmer only, keep the bowl dry on the outside, and stir slowly. If it seizes, remove from heat and stir in a tiny amount of melted coconut oil to bring it back together.
- The coconut cream is lumpy rather than smooth: Young coconut meat can vary in texture. If the cream looks grainy after blending, keep blending — it usually smooths out after another 30 to 60 seconds. Skip the garnish of extra coconut shavings on top if you’re already struggling with texture; it’s not worth the extra dish.
Leftovers and make-ahead
Assembled pies keep in the fridge, covered, for up to 2 days, but the coconut cream softens after the first 24 hours and the banana continues to soften against the caramel, so day one is genuinely the best window. If you want to get ahead, the nut base and date caramel can be made up to 3 days in advance and stored separately in the fridge — press the base into the pan, cover tightly, and keep the caramel in a small sealed container. Add the banana and coconut cream only when you’re ready to serve. These pies don’t freeze well once assembled; the banana texture suffers significantly after thawing.
Mini Banoffee Pies (No-Bake, Dairy-Free)
Equipment
- High-speed blender
- Muffin pan (standard 6-cup or 12-cup)
- Small Saucepan
- Heat-proof bowl (for double boiler)
- Mixing bowl (medium)
- Spatula
Ingredients
For The Base
- ⅓ cup almonds 40g
- ⅓ cup cashews 45g
- 2 tablespoons coconut oil melted, 28g
For The Caramel Layer
- 2 large Medjool dates pitted and roughly chopped
- 1 tablespoon coconut oil softened, 14g
For The Banana Layer
- ½ medium banana cut into slices
For The Coconut Cream
- young coconut meat from 1 young coconut, approximately ¾ cup / 120g
- vanilla bean seeds seeds from ¼ vanilla bean, or ¼ teaspoon vanilla extract
- 1 tablespoon coconut oil melted, 14g
- 1 ½ tablespoons raw honey or maple syrup for a vegan option, 30g
- 1 teaspoon cacao butter 5g
Instructions
- Add all the ingredients for the base to a blender and blitz for a few seconds until you get them finely crushed, but not to a flour consistency. It's good to leave a bit of crunch.⅓ cup almonds, ⅓ cup cashews, 2 tablespoons coconut oil
- Divide the base mix in 2 and press it into your chosen mini pie pan (I used a regular muffin pan).
- Pit and roughly chop the Medjool dates. In a small bowl, mash the dates with softened coconut oil using a fork until you get a gooey, sticky caramel paste. If the dates are too firm, soak them in warm water for 5 minutes and drain before mashing. Divide into 2 portions and press evenly over the nut bases.2 large Medjool dates, 1 tablespoon coconut oil
- Top the caramel with banana slices and put them into the fridge.1/2 medium banana
- Melt the cacao butter in a heat-proof bowl set over a small saucepan of gently simmering water (the bowl should not touch the water). Stir occasionally until fully melted, about 2-3 minutes.1 teaspoon cacao butter
- Once cacao butter is melted, add it to your blender together with the rest of the ingredients for the coconut cream and whiz them up until you get the smoothest, silkiest cream.young coconut meat, vanilla bean seeds, 1 tablespoon coconut oil, 1 ½ tablespoons raw honey, 1 teaspoon cacao butter
- Scoop the coconut cream into a bowl, cover it, and put it in the fridge for 30 minutes to firm up.
- Scoop coconut cream on top of the banana slices right before serving.
Notes
Nutrition
Your questions, answered
Can I use canned coconut cream instead of fresh young coconut meat?
Yes — use 1 cup (240ml) of full-fat canned coconut cream, chilled overnight in the fridge, and scoop only the thick solid part from the top. The texture will be slightly less silky than fresh coconut meat, but it works well and is much easier to find.
Do I need a high-speed blender, or will a regular one work?
A high-speed blender gives you the smoothest base and cream, but a standard blender can work if you’re patient. Blend in longer bursts, scrape down the sides frequently, and expect the base to be slightly coarser — it will still hold together as long as the nuts release enough oil.
My coconut cream is still liquid after 30 minutes in the fridge. What do I do?
Put it in the freezer for 10 to 15 minutes and check again. Some brands of canned coconut cream have a higher water content and take longer to firm up — if this keeps happening, switch brands and chill the can overnight next time rather than just for a few hours.
Can I make this nut-free?
Yes — replace the almonds and cashews with equal amounts of sunflower seeds and pumpkin seeds. The base will be slightly earthier in flavor but holds together the same way, since the seeds also release oils when blended long enough.
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