Made only from wholesome, raw ingredients, this twist on the classic British dessert is so delicious you won't be able to stop at just one slice.


  • 8 ounces raw cashews
  • 6 1/2 ounces dates (1 cup packed soft)
  • 1/2 cup quick-cooking oats
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 1/2 ounces dates (1 cup packed soft)
  • 1/4 cup almond butter
  • 1/2 cup full fat coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 2 bananas
  • 27 ounces full fat coconut milk
  • 4 teaspoons raw honey
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • cacao nibs (for garnish)


  1. Place the cans of coconut milk upside down in the refrigerator. Allow to chill for at least three hours before using in the recipe.
  2. Place the cashews, dates, oats, vanilla extract, cinnamon, and salt into the bowl of a food processor or high-powered blender. Process for 2-3 minutes, until the mixture has a sandy texture and holds together when pinched.
  3. Using a tamper or the bottom of a heavy glass, press the mixture evenly into a 9” tart pan.
  4. To make the date “toffee,” place the dates, almond butter, coconut milk, vanilla extract, and salt into the bowl of a food processor or high-powdered blender. Process for 5-6 minutes, until the mixture is completely smooth with no solid pieces of dates.
  5. Slice one banana into coins a scant 1/4” thick. Arrange the banana slices over the pie crust.
  6. Pour the date “toffee” mixture over the bananas into the pie crust. Use a rubber spatula to smooth it into an even layer. Gently lay a piece of plastic wrap on top. Refrigerate for at least 2 hours.
  7. Remove the upside down cans of coconut milk from the refrigerator. Turn the cans right side up and open. Scoop the solidified coconut cream from the tops of the cans and place into a large mixing bowl. Discard the coconut water left in the cans or save for an alternative use.
  8. Add the raw honey, vanilla extract, and a small pinch of salt to the coconut cream. Using a hand mixer, beat on high speed for 1-2 minutes, until the cream is fluffy and holds stiff peaks.
  9. Remove the chilled pie from the refrigerator and remove the plastic wrap.
  10. Slice the remaining banana into coins a scant 1/4” thick. Arrange the banana slices over the pie.
  11. Spoon the coconut cream over the top of the pie, leaving some of the toffee filling exposed at the edges.
  12. Sprinkle cacao nibs over the whipped coconut cream, if desired.
  13. Transfer the pie to the refrigerator. Refrigerate for at least 2 hours before slicing and serving.
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NutritionView more



Calories650Calories from Fat400
Total Fat44g68%
Saturated Fat26g130%
Trans Fat
Calories from Fat400
Total Carbohydrate65g22%
Dietary Fiber8g32%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.