A popular dessert in England, this nutrified Banoffee [banana & toffee] Pie is a decadent and healthy way to enjoy dessert!



  • 1 1/2 cups Hazelnuts [or nut of choice]
  • 8 Medjool Dates [remove the pits]
  • 2 tbsp ground Flaxseed
  • 1 tsp Vanilla Extract
  • 1 tsp Chai Spice Mix [or Ceylon Cinnamon]

Toffee Layer:

  • 1 cup Medjool Dates [remove the pits; about 12 large dates]
  • 3/4 cup Water

Banana Cream Layer:

  • 2 ripe Bananas [freckled]
  • 1/2 block Firm Tofu
  • 4 Medjool Dates [remove the pits]


  • 2 Bananas
  • 100% Cocoa Mass [use a vegetable peeler to create shavings; you can use cacao nibs instead]
  • Rose Petals [optional, but really makes the color pop]
  • 1 tbsp coconut flakes


  1. Preheat oven to 325F.
  2. Add the Toffee Layer ingredients in a bowl and let the dates soak in the water to soften them.
  3. Place hazelnuts in a food processor and process on high until they are are a flour like consistency. Add the dates, flax, vanilla, and chai spice mix. Process on high until the mixture becomes a thick dough and the dates have broken down. You may have to scrape down the sides of the processor if the ingredients get stuck.
  4. Place the dough mixture in a pie tin and press until it evenly covers the pan to form the crust.
  5. Bake the crust in the oven for 10 minutes. Remove and let cool.
  6. Add Toffee Layer [dates that have been soaking] to a blender and blend on high until smooth.
  7. Add Toffee Layer to the crust and spread evenly for the first layer.
  8. Blend Banana Cream Layer ingredients in the blender on high until smooth.
  9. Add Banana Cream to the pie tin for the second layer.
  10. Start layering the banana in the middle and work your way out to create a spiral! Add the other garnishes on top.
  11. Refridgerate for 2 hours to let the filling firm up. Let serve!