Tuesday, 24 September 2019

Banoffee Pie

A delightful British classic dessert requiring no baking and is Vegan & Dairy Free.

I probably use this sentence a bit easily but this is the BEST thing I have ever made. Honestly, every single layer is so delicious I had a slice every night until it ran out. I did share some, but the excitement was so good every time I looked at the fridge I salivated. 
I have never even eaten a banoffee pie before I made this one, so you can imagine I really had no expectations. And wow did it blow my mind. Coconut whipped cream - amazing. Caramel- my ultimate favourite. Bananas - so creamy and relevant. Everything just melts together I love it! I'll stop waffling and introduce this as every dessert you need to present to your family, friends, share it!

Check out my other Banana recipes

Banana Bread
Banana Blondies with Peanut Butter Frosting
Banoffee Pie Cupcakes

Make ahead


Prep: 30 minutes (not including setting times)
Cook: No bake
Serves: 8-10


Biscuit Base
300g Digestives
120g Vegan butter melted
Caramel Layer
25 Dates soaked for at least an hour
100ml Plant based milk
1 tsp Vanilla
3 Bananas sliced
Whipped Cream
x1 can Coconut milk chilled in the fridge overnight
3 tbsp Icing sugar
Dark chocolate grated on top


✿Make sure you put the coconut milk in the fridge to set overnight or at least for 2 hours.
✿Put the dates in a bowl and pour over boiling water making sure they are all covered, leave to one side to soak for about an hour.
✿Make your biscuit base. Crush your biscuits either in a food processor or with a rolling pin. Pour over your butter and mix till the biscuits aren't crumbly and coated in the butter. 
✿Transfer to a pie dish or a spring form cake tin and press firmly to get an flat even layer. Pop in the fridge to set whilst you make the rest.
✿Drain the dates and place in the food processor. Blend the dates so that they are mostly broken down to a paste. Add in the milk and vanilla and continue to blend till you have a smooth and gooey caramel. You can add water a bit at a time if the caramel needs help but don't make it too runny. 
✿Pour the caramel over the biscuit base. Pop in the fridge to set for 30 minutes to an hour.
✿Meanwhile make your whipped cream. Scoop out the coconut cream on top (just the white bit) ignoring the liquid (save the liquid for a smoothie!) and using an electric mixer, whisk till smooth. Add the icing sugar gradually until combined.
✿Chop up the bananas into slices and place on top of the caramel. Spread the coconut cream on top of the bananas, and grate the chocolate on top to finish. Can serve immediately or place back in the fridge till ready. Enjoy!



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