Our take on the traditional banana and toffee cream pie! Our version needs no baking, it’s raw, dairy-free, gluten-free and refined-sugar-free! This is a seriously indulgent dessert but no need for any guilt after you serve yourself up an extra big slice!


For the base:

  • 100g almonds
  • 300g cashew nuts/walnuts
  • 200g pitted dates
  • 3 tsp vanilla extract
  • 4 tbsp coconut oil

For the toffee layer:

  • 10 tbsp coconut oil
  • 300g pitted dates
  • 100g tahini (can be replaced with almond butter/cashew butter/peanut butter)
  • 10-12 tbsp water
  • 1 tsp vanilla extract
  • a pinch of salt (add more if you like)

For the coconut cream:

  • 2x 400ml tins of full fat coconut milk (refrigerated overnight)
  • 1 tbsp vanilla extract

For the topping

  • 3 ripe bananas
  • 3 squares of good quality dark chocolate


  • Line the base of a 23cm springform cake tin with baking paper so you can remove the cake easily
  • To make the base, put the almond and cashew nuts into a food processor and whiz until they become coarse crumbs
  • Add the dates, vanilla extract and coconut oil, and blend until you have a breadcrumb-like texture.
  • Transfer the mixture to the cake tin and use your hands to compact it really firmly into the base, ensuring an even spread
  • To make the toffee layer, melt the coconut oil gently in a pan. Put into a food processor with the rest of the ingredients for the toffee layer and blend until smooth and caramel-like. This can take up to 10 minutes- add more water if it’s clumpy
  • Once ready, spready a really even layer of toffee on top of the base, doing your best to give it a smooth top
  • Put in the fridge for 20 minutes
  • Spoon the thick cream from both tins of coconut milk into a mixing bowl. Add 1 tbsp of  the clear coconut milk from 1 of the tins along with the vanilla extract and whisk it all together with a fork or an electric whisk
  • To assemble the cake, remove the springform tin, carefully peeling away the parchment lining, and transfer the cake the a completely flat plate
  • Slice the banana into little “coins” and put a layer of these on top of the toffee layer
  • Spoon or pipe the coconut cream on top, then, using the fine side of a grater, grate the chocolate on top.
  • Refrigerate before serving, as the coconut cream will go a bit runny at room temperature if left out for too long.
  • Store the cake in the fridge- if there’s any left over!

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 We are also working hard on new delicious recipes for book no 3! Wohoooo!


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