This creamy, sweet Banoffee Pie is extremely addictive. Thanks to our amazing friend Kayla for sharing this recipe!



  • 100g of crunchy peanut butter
  • Half a cup of cashews
  • 2 tablespoons of desiccated coconut
  • Tablespoon of honey
  • Tablespoon of coconut oil

Whizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set.

Caramel Sauce

  • 400 ml coconut cream
  • 1/2 cup honey or maple syrup
  • 1/3 cup coconut oil
  • Pinch of salt

Combine ingredients in a saucepan on medium heat. Simmer gently, stirring often to prevent burning, until the sauce has reduced to a thick, golden caramel.


  • 1-2 ripe bananas, sliced for layering
  • 1/2 cups of cashews (briefly soaked)
  • 3/4 jar of Raglan Coconut Yoghurt
  • 2 spoons of honey
  • 4 spoons of coconut oil
  • 1 tsp vanilla
  • Pinch of salt


  1. Once your base is set, layer the sliced bananas on top. Then, pour the warmed caramel over to just cover the banana. If you have some caramel left, store it in the fridge for later.
  2. Pop back in the freezer to allow the caramel to harden. While it’s setting, blend the topping ingredients until very smooth, then pour over your base.
  3. Once set, serve dusted with mesquite powder, an extra dollop of caramel, or some Raglan Coconut Yoghurt!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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