Sugar-free banoffee pie – the best recipe switch you’ll make

Banoffee pie is one of my favourite desserts. With its sweet, crumbly base, gooey caramel filling, and fresh fruit and cream on top – what’s not to love about banoffee pie? Oh, the sugar. Well, you’ll be pleased to know that, in this case, you can have your pie and eat it too! Not only is it possible to make sugar-free banoffee pie, but it tastes even better than the original because it’s made with real ingredients – no artificial colours, flavours or sweeteners here!

Still don’t believe me that sugar-free banoffee pie doesn’t equal a flavour-free dessert? There are a couple of skeptical males in this household who have been known to mock my alternative creations, but in this case I’ve made sugar-free banoffee pie twice and been requested to make it again! One of them even ate it for breakfast (and didn’t even know he was getting a serving of vegetable in each slice)! So give it a go and make the switch to a healthier, tastier banoffee pie recipe.

Sugar-free banoffee pie, with a gooey caramel centre and topped with fresh whipped cream and sliced banana

You can make individual servings of sugar-free banoffee pie in miniature pie flan tins – great for parties

Ingredients:

Base

1 cup pecans (120gm)

1.5 cups dates (180gm)

1/2 cup oats (60gm)

1 teaspoon ground cinnamon

Filling

1 part pumpkin (160gm)*

1 part cashew nut butter (160gm)*

1/2 part dates (80gm), soaked in boiling water for 10 minutes (reserve 1 tablespoon of the water)*

(* I’ve said ‘part’ because depending on the size of your bowl or individual pie  tin, you may need to adjust quantities)

Topping

300mL pure cream

1 banana, thinly sliced

2 – 3 pinches of ground cinnamon

Method:

Base

Combine all ingredients in a food processor until moist but crumbly. Press into a pie dish, or separate among individual flan dishes, prick the base with a fork and bake at 180 degrees for 10 minutes.

Filling

Combine all ingredients in food processor until smooth and pour into the baked base. Place in the fridge until set.

Topping

Whip cream until light and fluffy. Smooth onto the chilled banoffee pie filling, top with sliced banana and ground cinnamon.

Base – combine all ingredients in a food processor until moist and crumbly

Pour the sugar-free ‘caramel’ filling onto the baked base

Top your sugar-free banoffee pie, with with fresh whipped cream, sliced banana and ground cinnamon

Fancy a slice of sugar-free banoffee pie today?