Raw Banoffee Bars

I was asked a couple weeks ago if I could make a raw banoffee pie.  But I have made a lot of banana pies recently so I thought I would make banoffee bars instead.  I admit I have never had a banoffee pie, but it has always appealed to me...caramelly toffee topped off with bananas and coffee cream, sounded like absolute heaven!
Although traditionally it was just a pie crust as a base, I decided that a chocolate cookie crust would be even better.  I topped it off with my raw caramel, fresh ripe bananas, and a decadent coconut based coffee cream.

I knew they would be good, as I sampled them as I went, all the components alone delicious. But once they were combined the bars were amazing!

I gave some to my boyfriend Eric who decided that one was not enough and had to enjoy 3 right away.  They were pretty addictive.  If you enjoy banoffee pie, you have got to try making these!

Raw Banoffee Bars
Makes 16 bars

Crust:
2 cups raw walnuts
2 cup finely shredded dried coconut
1 1/2 cup buckwheat, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
1/4 cup plus 2 Tbsp raw cacao powder
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

Caramel:
20 soft medjool dates, pitted (soaked in water until softened if hard, then drained)
1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
1 Tbsp pure vanilla extract
1/4 cup raw macadamia or coconut butter (warmed to liquid)
1/4 tsp sea salt
2 Tbsp coconut oil
1/4 cup filtered water, and as needed

2 large bananas, sliced into 1/4 inch rounds

Cream:
2 cups raw cashews, soaked 4 hours and drained
2 cups young coconut meat, packed (or additional cashews if unavailable)
1/2 cup coconut water
1/4 cup plus 2 Tbsp raw coconut nectar or liquid raw sweetener of your choice
1/2 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2-3 tsp coffee extract (or as you like it)
1/2 cup plus 1 Tbsp.  raw coconut oil, warmed to liquid

For the crust, combine walnuts, coconut, buckwheat, sea salt, cacao powder, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a foil lined 9 inch square pan, and set aside in the fridge.
To make the caramel, combine all ingredients in the food processor and process until smooth adding a few Tbsp more water if too thick (you want the mixture to be thick caramel but spreadable).  Strain through a fine meshed strainer, pressing through with a spoon to remove any date bits (optional, but makes for a smoother caramel).  Spread over the crust layer you had set aside, then top with the banana slices and place back in the fridge while you prepare the cream.
To make the cream, combine all ingredients but the coconut oil in a food processor and process until smooth.  With the motor running, add the coconut oil and process a minute more.  Pour into a bowl and place in the freezer to set until firm as whipped cream
Once the cream is ready, place it in a pastry bag and pipe decoratively over the bars.  Serve!  Store extra in the fridge.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

10 Comments
  1. May 15, 2013 at 14:24
    Reply

    Oh man those sounds fantastic and are beautiful :)<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a>

    • May 15, 2013 at 23:50
      Reply

      Thank you :)!

  2. May 24, 2013 at 11:40
    Reply

    I don't understand the instruction for the whipped cream. You say to make it then pour it over the crust and put it into the freezer until ready. Then put in piping bag. Do I scrape it off the crust to put into the piping bag ? Thanks. Can't wait to make this later today.

    • May 24, 2013 at 23:04
      Reply

      It was a typo, I fixed it :)! I was originally planning on spreading the cream when I typed it up, then decided it would be prettier piped, but I forgot to change the directions, my bad ;).

  3. May 21, 2015 at 16:28
    Reply

    Banoffee pie used to be one of my favourite deserts back in my pre-vegan days. Have been intending to try a vegan version for ages, and I think this may have to be the recipe of choice when I do yet the chance, it looks heavenly. <3

    • May 22, 2015 at 01:16
      Reply

      Thank you :)! I love banoffee anything as well!

  4. Victoria
    March 2, 2016 at 01:22
    Reply

    Hi Amy, Wow this looks yum! Does the cream topping freeze once pipped as Im hoping to freeze the pie. Cheers

    • March 2, 2016 at 01:35
      Reply

      All of it will freeze ok. Just be sure to cover it well in a sealed container so it does not get a bunch of ice crystals.

  5. Victoria
    May 1, 2016 at 08:30
    Reply

    Hi Amy, Is there an alternative to raw macadamia or coconut butter for the caramel filling? Thanks Victoria

    • May 1, 2016 at 12:54
      Reply

      Pecan butter, walnut butter or almond butter.

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