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Treats & Snacks, Vegan &/or Raw, x For Freezer x

Mini Banoffee Pies

I’ve been making these banoffee pies on the Seven O’Clock Show. You can click here to me cooking them, with Big Brother star and the deadly Lucy Kennedy.

The recipe is from my cookbook The Virtuous Tart and has proved the biggest hit in the entire book so far. Here’s why we love ’em …



Stress drinks up our banks of zinc and B6, resulting in a deficiency at night. No one functions well on a poor night’s sleep. Not even Mary Poppins. Our concentration falls, our patience wheezes and our immunity chokes. Of course, ditching caffeine and taking up meditation is the most effective way of repairing adrenal glands. But for most of us, such a proposal is enough to send our stress levels to precarious heights.

So who would have thought that a twist on the classic banoffee pie could help? Bananas are steaming with B6 and the mineral zinc can be sourced from the pecans in this recipe. I recommend investing some quality time with these foods before booking into a fancy hypnosis centre or resorting to Celine Dion’s greatest hits.


1 1/2 cups (210g) regular pitted dates

1/2 cup (140g) cashew nut butter

3 tablespoons lúcuma powder or 1 teaspoon vanilla extract

1 tablespoon unscented coconut oil

good pinch of sea salt flakes, such as Maldon

250g Greek or natural yoghurt, or DIY coconut milk yoghurt

3 bananas, sliced

4 squares of dark chocolate

Raw or lightly toasted pecans / walnuts


Cover the dates with a little water in a small saucepan and boil for 10 minutes. Whip in a food processor with the cashew nut butter, lúcuma or vanilla, coconut oil and a good pinch of sea salt until seriously smooth. Allow to cool down before you judge! At this stage, it won’t taste or smell like caramel.

Scoop some thick cold yoghurt into six little pots. Add a few slices of fresh banana, followed by a glossy kiss of the caramel. Top with optional shavings of dark chocolate if you have some. No biggie if not. Toasted pecans scattered on top give a great crunch.

Serve to unsuspecting guests and see if they notice the difference.


Virtuous Tart Final Cover

Photos Jo Murphy / Styling Orla Neligan.

And in other news, here’s a meaty interview I did for Trinity Mag TN2 this month. Includes everything from vices to victories. Until next week!

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  • Reply Irene February 15, 2016 at 4:15 pm

    Hi Susan,
    Love your recipes and help in slowly trying to make our way into a wheat, dairy and sugar free world! However- I am wondering if you could suggest any suitable alternatives for the nut butters used in many recipes – we also have to avoid tree nuts which procludes us from using cashew and almond butters – would love your advice!
    We can use coconut and hemp milks and oils but have to avoid soy where possible. Thanks so much

    • Reply Susan Jane February 18, 2016 at 11:39 am

      Yes of course! You can try using tahini (Sesame butter) in place of nut butter. There will be a considerable change in the end ‘taste’ result, but this doesn’t necessarily imply a negative result! Tahini is perfect for the caramel in this recipe (cashew is best, but tahini is still gorgeous and will mimick caramel rather than challenge caramel). Good luck!

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