Vegan Banoffee Pie
Our take on the traditional banana and toffee cream pie! Our version needs no baking, it’s raw, dairy-free, gluten-free and refined-sugar-free!
Takes
Serves 12
Ingredients
- FOR THE BASE:
- 100 g almonds
- 300 g cashew nuts/walnuts
- 200 g pitted dates
- 3 tsp vanilla extract
- 4 tbsp coconut oil
- FOR THE TOFFEE LAYER:
- 10 tbsp coconut oil
- 300 g pitted dates
- 100 g tahini can be replaced with almond butter/cashew butter/peanut butter
- 10 tbsp water
- 1 tsp vanilla extract
- a pinch of salt add more if you like
- FOR THE COCONUT CREAM:
- 2 x 400 ml tins of full fat coconut milk refrigerated overnight
- 1 tbsp vanilla extract
- FOR THE TOPPING
- 3 ripe bananas
- 3 squares of good quality dark chocolate
Instructions
- Line the base of a 23cm springform cake tin with baking paper so you can remove the cake easily
- To make the base, put the almond and cashew nuts into a food processor and whiz until they become coarse crumbs
- Add the dates, vanilla extract and coconut oil, and blend until you have a breadcrumb-like texture.
- Transfer the mixture to the cake tin and use your hands to compact it really firmly into the base, ensuring an even spread
- To make the toffee layer, melt the coconut oil gently in a pan. Put into a food processor with the rest of the ingredients for the toffee layer and blend until smooth and caramel-like. This can take up to 10 minutes- add more water if it’s clumpy
- Once ready, spread a really even layer of toffee on top of the base, doing your best to give it a smooth top
- Put in the fridge for 20 minutes
- Spoon the thick cream from both tins of coconut milk into a mixing bowl. Add 1 tbsp of the clear coconut milk from 1 of the tins along with the vanilla extract and whisk it all together with a fork or an electric whisk
- To assemble the cake, remove the springform tin, carefully peeling away the parchment lining, and transfer the cake the a completely flat plate
- Slice the banana into little “coins” and put a layer of these on top of the toffee layer
- Spoon or pipe the coconut cream on top, then, using the fine side of a grater, grate the chocolate on top.
- Refrigerate before serving, as the coconut cream will go a bit runny at room temperature if left out for too long.
- Store the cake in the fridge- if there’s any left over!