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Banana caramel coconut pie

Megan May of Little Bird Organics brings us summer flavors for your winter treats.

Megan May of Little Bird Organics brings us summer flavors for your winter treats.



Cacao base
1 cup dried, activated almonds (see recipe tips)
1/2 cup raw cashews
1 1/4 cups pitted dates
2 tbsp cacao nibs
1/4 tsp vanilla-bean powder or vanilla extract
3 tbsp cacao powder
1 tbsp melted cacao butter


1/2 cup raw cashews, soaked in water for 2-4 hours then drained
1 cup pitted medjool dates
1/3 cup melted cold-pressed coconut oil
1/2 cup sweetener of your choice (light raw agave, organic maple syrup or brown rice malt syrup)
1 tsp vanilla-bean powder
pinch sea salt


Coconut cream
1/2 cup dried coconut
1/2 cup warm filtered water
1 cup young coconut flesh (from a green coconut)
1 1/2 tbsp sweetener (light raw agave or coconut nectar)
1/2 cup melted cold-pressed coconut oil


3 medium bananas, sliced
1/4 cup fresh lemon juice


raw chocolate, grated into flakes or made into curls with a vegetable peeler


Founder of Little Bird Organics and author of Little Bird Goodness and The Unbakery 


  • For the base, blend almonds and cashews in a processor until the meal is the texture of couscous (be careful not to over-blend as you want it to have a bit of texture).
  • Add the dates and blend until well combined and the mixture is slightly sticky. Add the remaining ingredients and pulse a few times until combined. The mixture should hold together well.
  • Line a 22cm springform tart tin with plastic wrap. Press mixture firmly into tin - it needs to be about 4-5mm thick on the bottom and sides to maintain the structure. Place tart base in the fridge while you make the fillings.
  • To prepare the caramel, combine all the ingredients in a food processor and blend until smooth and creamy. Pour over the base, cover with plastic wrap and return to the fridge for about 2 hours or until firm.
  • To prepare the coconut cream, soak the dried coconut in the warm water for about 2 hours.
  • After soaking, blend the rehydrated coconut and soaking water with the coconut flesh and sweetener until very smooth. Add melted coconut oil and continue blending until it is smooth with almost no graininess. (The mixture may heat up in the blender, in which case pause and place in the fridge until cool, then continue blending.)
  • Pour into a container, cover and leave to set in the fridge for about 2 hours.
  • To finish the pie, combine sliced banana with lemon juice in a small bowl, mixing to evenly coat and prevent the bananas from going brown. Drain off any excess lemon juice.
  • Top the caramel layer with banana slices and cover with the coconut cream. Leave to set in the fridge for at least 4 hours before serving. Carefully remove from the tart tin onto a serving plate, sprinkle with raw chocolate flakes or curls and enjoy. The pie will keep in the fridge for 1-2 days.
  • Dried, activated nuts are nuts that have been soaked and dehydrated. To prepare, soak raw almonds in cold water overnight. Rinse the nuts, spread out on a mesh sheet and place in a dehydrator at 41°C for 12-24 hours. 
  • Alternatively, you can purchase them.  You could make individual servings using a muffin tray, if you prefer.