Vegan Banana Banoffee Pie
Prep time: 20-30 minutes
Setting time: 2 hours
As always, it’s entirely vegan, gluten free, refined sugar free, dairy free and extremely delicious. As always, it’s entirely vegan, gluten free, refined sugar free, dairy free and extremely delicious.'
As always, it’s entirely vegan, gluten free, refined sugar free, dairy free and extremely delicious. As always, it’s 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.