Nut Free Raw Banoffee Pie

| 10 March 2015

If you’ve been into raw foods long enough you might have noticed that it is quite easy to over-consume nuts. It is an issue we come across again and again, especially when teaching raw food workshops. Firstly, a lot of people are naturally sensitive to nuts and secondly, nuts tend to exaggerate a lot of inflammatory conditions. Read more about our courses here.

This week we are sharing with you an alternative nut-free dessert option using, well, mostly coconut products. If you are not a coconut kind of person – be warned.

The result is super light and fluffy, silky, bouncy, melt-in-your-mouth dessert that is awesome for a party, weekend treat, or any other bright, sunny day. Just please, please, don’t eat the whole cake in one go! ­čÖé

Note: it is not the kind of food that we eat in abundance every day. It is, what we call, food for entertainment: be it entertaining your own heart, soul, body, friends, family or yourself;)

Nut-Free Raw Banoffee Pie



5 ripe bananas

1/2 cup creamed coconut or coconut manna

1/2 cup coconut oil

4 TBLS of chia seeds (soaked in 8tbs of coconut milk)

juice of 1 lemon

1/2 cup of organic vanilla extract (liquid)

1/2 cup of maple syrup

3/4 cup of good quality coconut milk

1 cup of soaked and pureed Irish moss (seaweed) or one avocado


2 cups of coconut chips

1 cup of apricots

1/2 cup of dates

pinch of salt

1/2 cup of white carob (mesquite)


Flake coconut chips in a food processor. Soak dates and apricots for 15 min. Add rinsed fruits into a food processor bowl with flaked coconut chips and blend again. Add the rest of the ingredients and mix till well incorporated.

Fill a 9inch round tray with your crust dough, press well, and leave in the freezer to set for 15 minutes.


In food processor first mix coconut milk and avocado (or Irish moss paste if you are using it). Then add the bananas, maple syrup, lemon juice, and creamed coconut (or coconut manna). Lastly, coconut oil, vanilla, and at the end soaked chia seeds. Pour the filling over the cooled down base. Leave in freezer to set for a minimum of 2 hours or in the refrigerator for a minimum of 3 hours. Served with cocoa or chocolate chips, fresh bananas, and whipped coconut cream.


With Celebration & Appreciation,

Aiste, Joel & the Wild Team xoxo (with the special help from the pastry chef Maria)