Almost raw banoffee pie jars

Almost raw banoffee pie jars

It’s 4AM and I’m writing this from the couch in our bedroom. Thom’s snoozing about 12 feet away from me and I’m just sitting here wishing I hadn’t put off writing this post until early this morning because I’d much rather be sleeping (Daylight Saving Time screwed me up BIG TIME) (also, saving is singular) than sitting in front of this screen. Even though sitting in front of this screen – while compiling posts for OLC – is one of my favorite things to do, I enjoy it so much more when it’s accompanied by a big mug of coffee (it’s too early to start caffeinating) and the hustle + bustle of the city.

Our life is exceedingly weird right now. Most of which I attribute to the fact that we’re living out of our bedroom and things get a little nutty when your workspace gets reduced to a tiny corner in the room you’re also using for sleeping and hanging and straight up living. And now, when I try to do my job, it involves multiple trips to the bathroom (and washing things hunched over the bathtub) because I thought it’d be funny to decrease the number of items in our kitchen by about 98%. Meaning we have just enough to allow us to prepare and eat a single meal. Which, in hindsight, was a really bad decision because it means we don’t have the option to let dishes collect in the bathtub. But I think that’s what I was trying to avoid with this current dish situation – a bathtub pileup of epic proportions.

Fact: I almost caved and bought disposable dinnerware yesterday.
Fact #2: I spent a solid 20 minutes overthinking that decision. And ultimately decided I wouldn’t be able to live with the guilt from the amount of waste we’d be generating.

Anyway, because this renovation is looking to take a little longer than expected (old vintage house problems, yo!), there’s going to be an influx of travel posts around these parts. Because 1) there are only so many things I can throw together in our bedroom kitchen and 2) I’m way behind on sharing posts from our travels, anyway. There’s also going to be an influx of travel posts because the fine folks at Eurostar reached out about an all-expenses paid (and totally awesome) trip to London and Paris.. and I couldn’t say no. Though I wanted to because I was all I DON’T HAVE ANY RECIPES LINED UP! And WE’RE GOING TO BE IN THE MIDST OF A KITCHEN RENOVATION! And what if our contractor has questions? Or what if something goes terribly wrong? Thom reminded me we have a project manager for that (at which point I realized I could benefit from a project manager for OLC), and that I have travel posts I could share in place of recipes (I think maybe Thom is the unofficial OLC project manager). So, over the next couple of weeks, there will be more coverage of our South American honeymoon (Salar de Uyuni and Lake Titicaca) while I wander around London and Paris with Ashley and Bev (and, eventually, with my man). And if you want to follow along on that little adventure, I’ll be sharing photos over on the ‘gram.

And just like that, it’s time for coffee. It’s also time to inhale the last banoffee pie jar that’s been sitting in the fridge for the past five days. The bananas are probably brown and soggy but the great thing about bananas is – if you let them chill in the refrigerator for just the right amount of time – they turn into caramel-y goodness. Caramel-y goodness that is totally acceptable to eat for breakfast.

For those of you who are wondering, Eurostar is the high speed rail system that connects London to various locations across France and Belgium. We used it when we were traveling through Europe what now seems like years ago (coming up on three!) and it’s the nicest train I’ve ever ridden in my life. I prefer traveling via train because it’s essentially effortless and, as a result, considerably less stressful than its airborne counterpart. Though, admittedly, the trip from London to Paris (and back) is totally going to freak me out because the tunnel is submerged beneath the English Channel (channel tunnel!) and guess who has thalassophobia so severe they can’t even look at large bodies of water on Google Maps? Heh. Hopefully there will be copious amounts of wine.

Makin' some almost raw banoffee pie jarsBlendin'Shaved dark chocolateBanoffee thingsUntitledAlmost raw banoffee pie jarsAlmost raw toffeeAlmost raw banoffee pie jarsAlmost raw banoffee pie jarsAlmost raw banoffee pie jarsAlmost raw banoffee pie jarsAlmost raw banoffee pie jars

Notes: Feel free to use your favorite nut/seed in place of the pecans; almonds, walnuts, pumpkin seeds, etc. Although I’ve only tested medjool dates, I suspect any other date variety will work in this recipe (though make sure you’re measuring them by weight). If you don’t like dates, you can use 1/4 cup (64g) pure maple syrup and increase the coconut oil to 2 tablespoons (24g). If you’d rather make this in an 8″ tart pan or 6″ cake ring, knock yourself out. I tripled the toffee recipe, FYI (the recipe provided will not make as much as is pictured).

More almost raw goodness: almost raw vanilla nut tiramisu, almost raw crunchy caramel slice, and almost raw deconstructed cheesecakes. And more banoffee goodness: banoffee pie and banoffee pie jars.


Pecan + oat crumble
1 cup (102g) raw pecans
1 cup (92g) thick rolled oats
Pinch of fine sea salt
1 tablespoon (16g) pure maple syrup
2 tablespoons (22g) raw almond milk

Toffee sauce
1/4 cup (32g) raw cashew pieces, soaked 4+ hours or overnight
8-9 (140g) medjool dates, pitted and soaked in warm water for 30 minutes
1/4 cup (56g) raw almond milk
1 tablespoon (16g) pure maple syrup
1 tablespoon (11g) unrefined coconut oil
Heavy pinch of fine sea salt

You’ll also need
Banana slices
Coconut whipped cream
Shaved chocolate
Pecan pieces

In a food processor fitted with the S-blade, blend the pecans, oats, and sea salt into a fine meal. Add the maple syrup and almond milk, then blend just until combined; about 15-20 seconds. Press the mixture between your fingers to make sure it sticks, if not add additional almond milk – in one teaspoon increments – until the desired consistency is reached. Divide the crumble between four small jars (press firmly, if desired), then set aside.

To make the toffee sauce, strain (and discard) the water from the cashews then add them to the base of a high speed blender (such as a Vitamix). Add the dates, almond milk, and maple syrup, and blend on high speed until smooth and creamy; about 1 minute. While the mixer is still running, add the coconut oil and sea salt and blend for 15-20 seconds more. Divide the toffee sauce between the jars then cover with lids and chill for at least eight hours. The banoffee pies (sans all the extra stuff) will keep refrigerated for up to one week.

When you’re ready to serve, layer with banana slices, coconut whipped cream, more banana slices, shaved chocolate, and pecan pieces. Enjoy!

Yield: 4 jars

This place is a fucking wreck.


  • Reply Ellie | Hungry by Nature 18 March 2016 at 8:28 AM

    I am insanely jealous that this is your Friday morning breakfast – seriously, can you FedEx one to Chicago?! The washing dishes in the tub situation sounds like a nightmare, but I am sure it will be worth is once your kitchen reno is complete!

  • Reply Clem @ The Vegan Cookie Fairy 18 March 2016 at 8:53 AM

    This looks utterly delicious! Will have to try that as I think it could be a hit with Le Boyfriend. (He’s a bottomless hole for desserts to vanish in, that boy.)

    Also I’m looking forward to your travel posts! Your guide to Stockholm was super helpful when I was there on holiday last week, we tried out a few places you suggested. (Although IMO you missed out on the ABBA museum.)

  • Reply Maya | Spice + Sprout 18 March 2016 at 9:50 AM

    Mmm! I want this for breakfast riiiight now! Super stoked to see more travel posts and hope you have an awesome time in Europe <3

  • Reply Libby 18 March 2016 at 10:05 AM

    Daylight Saving Time… “saving” is singular…

  • Reply Katrina 18 March 2016 at 10:11 AM

    Holy girl, I totally feel for you!! Living out of your bedroom…sheeeeet! Keep your chin up. Whether you’ve got something like this on the blog or some dang sliced carrots your photos and words are what I will come back for :) Sending hugs!

  • Reply Lily | Kale & Caramel 18 March 2016 at 10:14 AM

    This dessert is my dream breakfast. Or just my dream in general. And tbh, I love that it was born of necessity, of the cramped (and understandably frustrating) living conditions you’re currently in. Something even sweeter about it. That said, cannot WAIT for all the travel posts. So very excited. And I will pray for you on the Eurostar! May wine be aplenty.

  • Reply Jade 18 March 2016 at 11:13 AM

    AH! How exciting. I’ve taken that fateful trip from London to Paris & back again. Try not to worry yourself too much. The whole ride is over with so quickly you don’t have much time to overthink things.

  • Reply Ashley 18 March 2016 at 12:04 PM

    Daylight savingS time is my biggest pet peeve but thankfully it’s only ever talked about twice a year. :) Have an awesome time in Europe and here’s to hoping you don’t lose your marbles on the train.

  • Reply Abby | Lace & Lilacs 18 March 2016 at 12:31 PM

    Oh, this is too wonderful, Ashlae! I adore your travel posts, and can’t wait to read more of them over the coming months, as well as follow along with your travel-grams… Paris, especially. ;) xoxo

  • Reply Tori 18 March 2016 at 1:17 PM

    I’ll take 3……..thousand, please!!!! These look incredible! I’m a little obsessed with things in jars, especially if chocolate is involved!

  • Reply Gail Shingler 18 March 2016 at 6:55 PM

    My 13 year old daughter just made this.
    She added 1 tablespoon of lucuma powder and an additional tablespoon of Trader Joe’s wine bottle-shaped maple syrup to the date mixture.
    For a more caramel-y taste.
    She layered it all in a springform pan and put it in the freezer.
    As soon as she and her brother left to walk the dogs…
    Well…is anyone really going to make me type the words?
    This recipe is insane.

  • Reply Aubrey 18 March 2016 at 8:06 PM

    i am so impressed by your ingenuity and determination to keep the blog going during the remodels! cleaning dishes in the tub can’t be easy, but this looks SO worth the effort.

  • Reply Samantha (PlanetBakeLife) 19 March 2016 at 1:31 AM

    These look so tasty! And I totally hear you about the bananas becoming like a caramel surprise. So good!

  • Reply Amy | Lemon and Coconut 19 March 2016 at 1:01 PM

    Well done for doing a recipe post at all! Hang on in there! Sounds like you need that break, bring on Paris :)

  • Reply Sarah | Well and Full 19 March 2016 at 4:57 PM

    Ahh the classic “dishes in the bathtub” bit. We’ve all been there ;) But frankly I’m really impressed that you put out such a stellar recipe during your big renovation! Props girl!

  • Reply Josie Donaldson 20 March 2016 at 3:40 PM

    One of my local cafes sell banoffee jars that used to be my jam before I turned vegan.
    I still think about them from time to time so I’m ecstatic that I can now make my own!

    Looking forward to seeing your European travels.

  • Reply Gemma 21 March 2016 at 5:24 PM

    These banoffee pie jars look awesome! And two thumbs up for taking such great photos under your little chaotic circumstances (I know how painfully endless a kitchen renovation can be!).

    When I read about that channel tunnel I internally screamed a bit…I live by the sea but you’ll never see me swimming and enjoying some ‘pool time’. :-p

    Can’t wait to see your photos from your next trip and read about it.


  • Reply Jenna Hazel 23 March 2016 at 8:02 AM

    I made these last night and am anxiously waiting to try them tonight!! Oh and we’re moving to Denver in like 8 weeks. WHAT WHAT??

  • Reply Chelsea | Baked Greens 1 April 2016 at 3:29 PM

    I’ve been making too many desserts for my blog and eating them all for breakfast throughout the week lately…I’m thinking this will be my next dessert-for-breakfast adventure. Thanks for the inspiration!

  • Reply Anna Wright 13 October 2016 at 1:51 AM

    This looks so delicious. I love banoffee pie, but never realized that it could be made with raw ingredients. Definitely giving this a try soon.

  • Reply Colleen 19 June 2017 at 8:36 AM

    I just made these yesterday for my family and got rave reviews! The toffee layer is unbelievable, could have eaten it out of the bowl. I have a couple coconut-haters in the bunch (outrageous) so I just brought some Cool Whip for them as an alternative to the coconut cream and it worked out perfectly. My pecan-oat layer was a little dry but I am 99% sure that was user error, thinking back I could have added more almond milk. Anyway, LOVE this recipe! Thanks Ashlae!

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