Banoffee Pie is one of those classics that reminds me of of family meals out. Sweet toffee and layers of banana over a biscuit base and topped with cream. This recipe is not only dairy-free, but I’ve managed to get the same taste and consistency using dates, which I never would have thought of before coming up with this recipe.
- 100g toasted raw almonds
- 150g vegan digestive biscuits
- ½ tsp cinnamon
- 80ml coconut oil
- 2 tbsp maple syrup
- 350g pitted dates
- 3 Tbsp melted vegan butter
- 1 tsp lemon juice
- 1 tsp vanilla bean
- 3 tbsp maple syrup
- 2 Bananas
- 2 X 400g coconut
- cream cans
- 2 large bananas
- Dark chocolate
It’s important to start this recipe the night before by placing the cans of coconut cream in the fridge so that they stiffen up properly.
Start with the base by placing all the dry ingredients in a food processor and crumbling until smooth. Once the nuts are broken down into smaller, smoother pieces, pour in the syrup and oil and continue blending until everything is thoroughly mixed together.
Transfer the ingredients to a tart tin lined with greaseproof paper and spread evenly. Leave this in the fridge to harden.
Prepare the caramel toffee layer by blending the pitted dates together with the other ingredients until smooth. Pour this on top of the biscuit base and spread evenly.
Slice up 2 bananas into small rounds and place a layer on top of the caramel. Remove the cans of coconut cream from the fridge and scoop out the thick white coconut topping, discarding any liquid.
Beat the thick coconut cream until smooth and silky and spread over the banana and caramel layer. Finally, shave some dark chocolate over everything and serve.