Feel-Good Banoffee Pie

A nourishing twist on a classic dessert. This banoffee pie layers a golden, protein-rich base with smooth date caramel, whipped coconut cream, fresh banana, and a sprinkle of dark chocolate. Made with Mitchells Bone Broth Protein, it’s equal parts decadent and wholesome, perfect for your next gathering.

Prep Time: 35 min | Total Time: 1 hour (plus overnight chilling) | Makes: 8-10 slices

Ingredients

Base:

• ½ cup raw almonds
• ¼ cup sunflower seeds
• 2 cups rolled oats
• 3–4 scoops Mitchells Bone Broth Protein
• 1 tsp cinnamon
• ¼ tsp sea salt
• ¼ cup melted coconut oil
• 2 tbsp maple syrup
• 1–2 tbsp water (add as needed)

Caramel Filling:

• 1 ½ cups Medjool dates, pitted
• 3 tbsp almond butter
• 1 tbsp lemon juice
• ¼ tsp sea salt
• 1 tsp vanilla extract

Topping:

• 1 can full-fat coconut milk (chilled overnight)
• 3 large ripe bananas, sliced
• A little dark chocolate, grated

Instructions

Step 1: Prep the Coconut Cream

• Put the can of coconut milk in the fridge overnight so the cream separates (this is important!)

Step 2: Make the Base

1. Preheat oven to 180°C. Line or grease a round 8–10 inch cake tin.
2. Blitz almonds and sunflower seeds in a food processor until coarse.
3. Add oats, protein powder, cinnamon, and salt. Blitz again until crumbly.
4. Pour in melted coconut oil, maple syrup, and a little water. Blitz until the mix sticks together when pressed. Add more water if it’s too dry.
5. Press the mixture firmly into the tin to form an even base. Poke with a fork a few times.
6. Bake 10–15 minutes until lightly golden. Cool completely.

Step 3: Make the Caramel

1. Soak dates in boiling water for 5–10 minutes, then drain.
2. Blend with almond butter, lemon juice, salt, and vanilla until smooth. Scrape down the sides as needed.

Step 4: Make the Coconut Cream

1. Scoop the thick cream from the top of the chilled coconut milk into a bowl. Whip with a hand mixer (or blender) until fluffy.

Step 5: Assemble

1. Spread the caramel evenly over the cooled base.
2. Top with whipped coconut cream.
3. Layer banana slices neatly on top.
4. Finish with a sprinkle of grated dark chocolate.

Step 6: Serve & Store

• Best eaten fresh. Keeps 3–5 days in the fridge in an airtight container.