This vegan treat is a little bit bonkers: banoffee pie by way of the Middle East. It features dates and tahini – my favourite flavour combination of all time, and a pairing you see in various iterations across Iraq, Iran and Israel. In my opinion, there’s nothing that can’t be bettered with date molasses and tahini (just ask my chefs), and I feel quite passionately that adding both to your banoffee pie will be a life-affirming experience.
This recipe is totally vegan, using coconut oil and coconut yoghurt in place of butter and yoghurt. You can, of course, go with dairy if you prefer, however, I really feel the coconut flavour cuts through the pie’s richness perfectly.
Peanut, date and tahini banoffee pie
Prep 15 min
Cook 20 min
Chill 4 hr
Serves 6-8
Pie crust
80g coconut oil
250g ginger nut biscuits (suitable for vegans)
20g cocoa powder
¼ tsp Maldon salt
20g Belazu Date Molasses
Tahini caramel
400ml coconut milk
50g cornflour
200g Belazu Date Molasses
100g Belazu Tahini
¼ tsp Maldon salt
1 tbsp lemon juice
Coconut cream
40g coconut oil
350g coconut yoghurt
50g maple syrup
1 tbsp white miso paste
70g smooth peanut butter
Macerated bananas
2 ripe bananas
1 tbsp lemon juice
Garnish
50g dark chocolate
1 orange, zest only
Belazu 100% Humera sesame seed Tahini is nutty, creamy and perfect for sweet and savoury recipes
To make the pie crust, begin by lining the bottom of a 20cm loose-bottomed cake tin with greaseproof paper. Warm the coconut oil in a saucepan to melt it, then put it into a food processor along with the rest of the pie crust ingredients. Pulse to form a coarse crumb, which you can then tip into the cake tin. Use your fingers to press the crumb into the bottom and up the sides, ensuring you create an even layer. Cover with clingfilm and chill in the fridge for two hours.
To make the tahini caramel, add the coconut milk and cornflour to a saucepan on a medium heat. Bring to the boil, whisking continuously, until it thickens – this should take around 5-8 minutes. Strain into a bowl to remove any lumps, and add the Belazu Date Molasses, Belazu Tahini, salt and lemon juice. Whisk thoroughly before spreading evenly over the pie base. Cover and refrigerate for another two hours, until the caramel is completely set.
For the coconut cream, melt the coconut oil in a saucepan before combining with the rest of the ingredients in a medium sized bowl. Whisk for five minutes until the mixture has thickened. Transfer to a small bowl, cover and chill for an hour.
Now for the bananas – slice slightly on the diagonal, about 1cm thick. Combine with the lemon juice and set aside.
When you are ready to serve, take the caramel-filled base from the fridge, top with the bananas, and smooth on the coconut cream. Use a peeler to shave over the chocolate, then finish by sprinkling the banoffee pie with orange zest.
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