vegan banoffee pie

Vegan Banoffee Pie made with date caramel and coconut whip. It's naturally sweetened and totally plant based!

Vegan Banoffee Pie

vegan digestive cookie crumbs

coconut oil

dates

plant-based milk

tsp vanilla extract

sea salt

full-fat coconut milk (refrigerated overnight)

bananas (sliced)

chocolate

Place the dates in a bowl and cover with hot water. Set aside to soak while you are preparing the other ingredients.

Place the digestive cookie crumbs in the bottom of a 9-inch springform pan. Pour the melted coconut oil over top, and using a fork, mix it into the cookie crumbs.

Using a spatula or the bottom of a glass, press the cookie crumbs down in a firm, even layer.

Place the pan into the fridge to chill while you prepare the remaining ingredients.

Drain the dates well and place in a food processor with plant-based milk, vanilla, and a pinch of salt. Pulse a few times to combine, and then blend until smooth.

To make the coconut whip, open the chilled cans of coconut milk and scoop the firm layer of coconut cream off of the top, into a bowl. Whisk with an electric mixer until light and fluffy, about 2-3 minutes.

To assemble the pie, spread the date caramel over the chilled digestive crust.

Top with an even layer of sliced bananas, followed by the coconut cream.

Top the pie with additional banana slices and shaved dark chocolate if desired.

Chill for at least one hour before serving.

To serve, carefully release the ring from the springform pan. Slice into small pieces and lift out using a pie server.

Enjoy!

This vegan banoffee pie is made with delicious layers of crumbly chocolate biscuit base, caramel, bananas and whipped coconut cream. 

Vegan banoffee pie

Bourbon cream biscuits (or any sweet biscuits of choice)

butter

75 g light brown soft sugar

vegan condensed milk alternative

60 ml dairy-free cream

tbsp cornflour

bananas

250 ml dairy-free cream (chilled)

80 g icing sugar

cocoa powder

Place the biscuits in a food processor and whizz until you have fine crumbs. You can also crush the biscuits by hand, using rolling pin. Mix with melted vegan butter and transfer into 23 cm loose-based tart tin. Press the mixture firmly over the base and the sides of the tin, and place in the fridge for 10 minutes.

Place the light brown sugar, vegan butter and condensed milk into a large non-stick saucepan over medium heat. In a separate small bowl or a jug, mix together the cornflour and cream until smooth, thick paste, then pour into the saucepan with the rest of the ingredients. Allow the sugar to dissolve, then increase the heat to high and bring the mixture into rapid boil for 5 minutes, or until it reaches 115°C on a cooking thermometer, stirring at all times.  Remove from the heat and cool for a couple of minutes. Pour the caramel into prepared base. Cool and refrigerate for a couple of hours, allowing the caramel to set. 

Slice the bananas and arrange them on top of the set caramel. Using an electric mixer, or hand-held whisk, mix together the chilled dairy-free cream and icing sugar until you have soft peaks (this may takes up to 10 minutes). Transfer the whipped cream to a piping bag (optional) and top the pie with it. Dust the pie with some cocoa powder before serving (you can also add some chocolate shavings if you&#39;d like).

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Vegan banoffee pie

Top 2 vegan banoffee pie recipes from across the web

The most viewed vegan banoffee pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Banoffee Pie

Vegan banoffee pie

The most viewed vegan banoffee pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine