Vegan banoffee pie

dates, vegan

If you are looking for an easy recipe for healthy and delicious pie you are in the right place. Who likes complicated recipes, especially if you have no time after work/school? You know the answer. I don’t like to spend too much time baking and get boring when the recipe has hundred ingredients. Sometimes after hours spent in the kitchen you end up with something what doesn’t look edible at all and you are exhausted by cleaning the mess. At the end of the day you always promise yourself that you won’t make that mistake again and next time will pop in to the nearest shop to buy something sweet instead.

Since I had given birth to the most handsome boy in the world I started to care about the time and ingredients even more. I try to prepare nourish food and minimalise the time of preparation. Andthis is the reason why I found out this beauty!

Vegan banoffee pie

Vegan banoffee pie

Banoffee pie is one of my favourite but the ones I tried were too sweet and full of sugar. You don’t want to feed your body with sh*t  – have some respect to yourself. The main ingredients in this recipe are bananas and almonds. Bananas are full of vitamin B6 and magnesium. They play an important role in preserving memory and boosting your mood. Almonds are good for your brain and its development. Sounds good? Get ready!

You need only few things to get started:



hand mixer

20cm baking tin

Banoffee pie:


200g almonds soaked in cold water overnight

30g oats

30g coconut oil

Vegan caramel:

200g dates (soaked in hot water if hard)

1 tbsp of water

pinch of cinnamon


2 sliced bananas

can of coconut milk (chilled in the fridge)

2 pieces of dark chocolate (grated)

Preheat oven to 180’C and prepare the baking tin. Blend your base ingredients and spoon the mixture into the bottom and sides. I like to leave some whole nuts in it so it is more crunchy. Put in the oven and after 10 minutes take it out and put aside to cool down. Don’t worry if the crust is still soft after is out from the oven. Will harden while cooling down. 

Meanwhile whip the solid part of your coconut milk with hand mixer and put in the fridge. Make sure that you use only creamy solid coconut part and leave the rest of it (water) in the can. Otherwise your whipped cream will be runny. You can use the leftovers to make pancakes or smoothie next day. 

Blend the dates for the smooth paste. Spread the vegan caramel evenly over the base and slice your bananas. Place them on the top and cover with whipped coconut milk. Sprinkle with grated dark chocolate.


Vegan banoffee pie

Vegan banoffee pie

vegan pumpkin brownie

vegan, vegetarian

Pumpkin in da house! So excited about pumpkin season! I have too many ideas how to use it and sadly not enough time. That is why my freezer is full of pumpkin puree so I can use it whenever I want (even when you won’t be able to find them in the shops). How smart! You should do the same thing!


I promised you more brownie recipes so there you go – time for vegan pumpkin brownie. Ready?

Pumpkin swirl:

180g pumpkin puree

20g coconut oil

3 tbsp orange juice

pinch of nutmeg

pinch of cinnamon

Brownie base:

3tbsp flax meal + 5 tbsp of hot water to make flax egg

100g almond meal

70g coconut oil

70g sugar

3 tbsp of orange juice

pinch of salt

pinch of pepper

100g melted dark chocolate

50g chopped pecans

1 tsp of baking powder

1 tbsp of vanilla extract or 1 vanilla pod

Preheat the oven to 180′ and oil 9inch tin.

Blend all the pumpkin swirl ingredients in your blender until smooth and transfer a pumpkin batter into a big bowl. Keep in the fridge.

Mix the almond meal, coconut oil, flax egg, vanilla extract, sugar and orange juice in a blender. Melt the chocolate and stir in, add chopped pecans and baking powder. Take your pumpkin batter out from the fridge.

Spread the brownie batter out in your tin. Spread the pumpkin swirl mixture on the top of brownie base. Run a knife through the batter and cut through the pumpkin swirl. You can make it pretty and try to create marbled look (which is not easy) or make whatever you can and call it art 😉

Bake for 50 minutes, after 30 min cover the pan with kitchen foil. Let it cool down and keep it in the fridge.


  • serve with a scoop of vanilla ice cream, use vegan ice creams if you want to stick to vegan recipe
  • you can serve it with vegan coconut whipped cream which is delicious. You can find the recipe here
  • sprinkle the top with pumpkin seeds for healthier option
  • you can freeze your brownies and eat them whenever you feel like it



black bean chocolate brownie

vegan, vegetarian

I LOVE Chocolate Brownie and I don’t trust people who don’t like it. I have a few recipes in my mind with healthier version of it. First one includes black beans and it is gluten free. Instead of regular flour I used almond meal. You can get it in every supermarket or just ground almonds in your blender.

chocolate brownie

This is what you need:

4 tbsp flax meal + 5 tbsp hot water (to make flax egg)

400g canned black beans

100g almond meal

5 dates (soaked if hard)

100g sugar

40g cocoa powder

80g coconut oil

pinch of salt

100g dark chocolate chips or 100 g chopped dark chocolate

30g chopped nuts

1 vanilla pod

1tsp of baking powder

handful of almond and coconut flakes to sprinkle

Preheat the oven to 180ºC. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper. Mix flax meal and water and leave it for 10 min.

Mix flax meal egg, almond meal, cocoa powder, dates, black beans, coconut oil, salt and sugar in a blender until smooth. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the chocolate chips, chopped nuts and baking powder and mix with the spoon. Sprinkle with coconut and almond flakes and flatten the top with a cake knife or your hands. Bake for 50 minutes in the oven, but cover it with kitchen foil after 30 min of baking. It will cook outside but still remains gooey in the middle. Leave it to cool down for half an hour and serve warm with a scoop of vanilla ice cream. Keep in the fridge. I prefer to eat the chocolate brownie straight from the fridge.


  • you can use any ground nuts instead of flour
  • you can freeze it for couple of months and take it out whenever you have sweet tooth