Healthy Banoffee Pie with Homemade Ricotta



  • 7 fresh dates (approx 120g), pitted
  • 1/2 cup (80g) cashews
  • 1 cup (100g) walnuts
  • 1 cup oats
  • 40g butter or coconut oil, melted


  • 3 tablespoons any nut butter
  • 15 fresh dates (approx 250g), pitted
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 bananas, sliced into 0.5cm slices


  • 350g ricotta cheese (1 quantity from Homemade Ricotta)
  • 1/2 cup thickened cream
  • 2 tablespoons honey
  1. To make the base, place the pitted dates, cashews and walnuts into a food processor and blitz until smooth

2. Add the oats and blitz again until smooth


3. Pour the mixture into a bowl and add the melted butter/oil. Stir to combine


4. Pour the base mixture into a 26cm pie tin and press firmly so the mixture evenly covers the base and sides. Place the base in the freezer whilst you make the filling


5. To make the filling, place the pitted dates in a bowl and cover with boiling water. Soak for 10 minutes. Drain


6. Place the drained dates, nut butter, vanilla and lemon juice in a food processor and blitz until smooth.


7. To make the topping, beat the cream with electric beaters until soft peaks begin to form. Add the ricotta and honey and beat until smooth


8.  Spread the filling evenly over the base, then cover the filling with a layer of sliced banana. Spread the ricotta topping evenly over the filling


10. Refrigerate the pie for 1-2 hours then serve


  • Energy: 1200kJ
  • Protein: 6.9g
  • Fat: 20.0g (Saturated fat 7.0g)
  • Carbohydrates: 18.9g (Sugars 30g)
  • Sodium: 44mg


Omega 3’s are an essential fatty aids that we require for normal growth and development. Fish is known as a good source of these, but for vegetarians it can be harder to get these through a healthy diet. Walnuts can be a great source of omega 3 (ALA), another reason to tuck into nuts!