Natural Balance Foods

Nakd Coconut Banoffee Pie

Nakd Coconut Banoffee Pie

This banoffee pie from our friends at Makey Cakey has a Nakd twist in the base, and is a perfect way to round off a celebratory meal with friends. Why not give it a try at your next come dine with me attempt?


For the base:

  • 6 gluten free digestive biscuits
  • 2 Nakd Cashew Cookie bars
  • 50g stoned dates
  • 25g raw cashew nuts
  • 10g coconut flakes
  • 3 tbsp coconut oil
  • 4 tbsp brown rice syrup
  • 2 tbsp boiling water

For the cashew fudge layer:

  • 100g raw cashews
  • 2 tbsp apple juice
  • 1 tbsp boiling water

For the coconut caramel layer:

  • 400g coconut milk
  • 1/2 cup brown rice syrup
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract

For the topping:

  • 400g coconut milk
  • 1 tbsp coconut flakes
  • 2 bananas


  1. The day before you wish to serve your banoffee pie, put a tine of coconut milk upright in the fridge, to seperate the water and cream
  2. take all of th base ingredeints and blitz them in a food processor until they resemble very sticky breadcrumbs.  Press them into the bottom of a large silicon loaf tin, or a 7 inch loose bottomed round cake tin.  Refreidgerate for 30 minutes to set.
  3. To make the cashew fudge, pour the apple juice and boiling water on the cashews and allow to soak for 15 minutes, then blend to a smooth paste using a hand blender
  4. Remove the base from the fridge and spread the cashew fudge layer over.  Return to the fridge.
  5. To make the caramel, put the coconut milk, syrup, salt and vanilla extract in a small saucepan.  Gently bring to the boil, then reduce the heat back to a simmer, and stir frequently for around 30 minutes until the mixture has thickened and caramalised.  You will need to stir and watch very carefully to prevent it catching.  Pour the thick caramel carefully over the base.
  6. Take the coconut milk out of the fridge and do not shake or invert!  Open carefully and spoon the thick cream into a small bowl.  Leave the water - this can be used for another recipe, like porridge or pancakes and beat the cream until smooth.  Slice the fresh banana and arrange the slices on the caramel layer, leaving a few for decoration on the top, then spread over coconut cream.
  7. Just before serving, toast the coconut flakes and sprinkle over the top, along with the reserved banana slices.

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