Prep time: 20-30 minutes
Setting time: 2 hours
This vegan banana banoffee pie is a serious showstopper. Just look at that heavenly coconut whipped cream, topped off with chunks of Peanut Butter Caramel. As always this deliciousness by @panaceas_pantry is entirely vegan, gluten free, refined sugar free, dairy free and extremely delicious.
Alternate base - I used these 300g Anzac biscuits, coconut oil, dates and maple
(You could also use - 300g gingernut cookies and 100g vegan butter)
Coconut whipped cream
I actually ended up have to add a bit of tapioca starch and put the coconut cream in the fridge to cool and then hand whipped with a whisk, it did not work with an egg beater!
Loco love caramel bars of choice, sliced (we used chopped up pieces of Peanut Butter Caramel) and shaved Nirvana block.
- Set aside a tart tin or small cake tin. It is best to choose one with a removable base for ease, and to lightly grease the bottom and sides. Our tin was 20cm in diameter.
- Add the first 5 ingredients to a high-speed food processor and pulse until small crumbs form.
- Add dates and almond butter and pulse. Add in extra almond butter if the mix isn’t wet enough- when rolled in the palm of your hand it should hold well, but not be so wet it’s sticky. Press into your greased and lined tart tin using a spoon to flatten down firmly. This is a rustic tart, it does not need to be perfect.
- Freeze the base for 1 hour then carefully remove the base from the freezer and the tart tin. Place in the fridge while you make the caramel.
- Soak pitted dates in hot water for 5 minutes then drain well. Add to a food processor with maple syrup, coconut cream, salt, tahini and melted chocolate. Process until very smooth and creamy. Pour onto the base and spread. Then top with a thick layer of sliced bananas.
- Finally, make the whipped coconut cream.
- Chill the coconut milk: Place your can of coconut milk in the refrigerator for 1-2 days before making this whipped cream. You want the cream to harden and separate from the coconut water.
- Chill your mixing bowl: Heat is the arch nemesis of coconut whipped cream. This isn’t always a requirement (if it’s winter and your home is cool). But if it’s a hot day, it always helps to chill your mixing bowl for 30 minutes.
- Scoop out the coconut cream: Open your can/tetra pack of coconut milk and scoop out the hardened coconut cream with a spoon into your bowl. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
- Hand blend with a whisk, fluff up the coconut cream until it is your desired peaking perfection. Add your sweetener of choice and vanilla extract and mix through.
- Then dollop or pipe into the middle of the tart.
7. Top with loco love caramel bars and extra shaved chocolate. Enjoy immediately.