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Vegan Banoffee Pie

Servings 8

Ingredients

For the base

  • 140 g Dates
  • 150 g Almonds
  • 75 g Hazelnuts
  • 45 g Pecans
  • 85 g Coconut oil melted

For the caramel

  • 15 ml Maple Syrup
  • 65 ml Almond Milk
  • 175 g Dates
  • 55 g Coconut oil
  • 1/2 tsp Vanilla extract

For the banana layer

  • 2 Bananas sliced
  • 2 tsp Lemon juice

For the coconut cream

  • 2 cans Coconut milk stored in fridge overnight
  • 4 tbsp Maple syrup
  • 2 tsp Vanilla extract

Other

  • 2-3 squares Dairy free dark chocolate grated, for topping

Instructions

  1. Line an 8" loose bottomed tart tin with cling film

  2. To make the base use a NutriBullet or another powerful food processor to whizz together the almonds, pecans, dates and hazelnuts

  3. Put them in a bowl and add the melted coconut oil, mix it all together, then press the mixture into the tin covering the base and sides. Put in in the fridge for at least 30 minutes to set

  4. To make the date caramel put the dates, almond milk, maple syrup and coconut oil into a pan and boil it for 3 minutes. Let it cool for 10 minutes, then whizz it into a puree with a hand blender

  5. Spread the date caramel into the base, then put it back in the fridge for 30 minutes to set

  6. Chop up the bananas and brush them with lemon juice to stop them from going brown, arrange them neatly on top of the caramel

  7. For the coconut cream, use a food processor or electric whisk to whisk together the hard white top from the cans of coconut milk (discard the coconut water), the maple syrup and vanilla extract

  8. Dollop the cream over the bananas, then grate some dairy free dark chocolate all over the top

  9. Serve immediately, keep any leftovers covered and in the fridge for up to 2 days