Vegan Banoffee Pie

Made my first vegan banoffee pie for Mother’s Day and it went down an absolute treat by all. If anyone is a banoffee lover and has an occasion coming up that deserves a nice cake then this is a recipe for you! A total “worth it moment”.

Servings: 4 large slices or 8 small slices

Ingredients:

Base

• 200g digestive biscuits 

• 75g vegan butter

Caramel Layer

• 270g medjool dates

• 1.5 tablespoons peanut butter

• Pinch of sea salt

• 50ml water or oat milk

Coconut topping 

• 2 x 400ml cans of full fat coconut milk (refrigerate overnight) 

• 1 tsp vanilla extract 

• 2 bananas

• 2 squares dark chocolate, grated (optional)

Method:

The night before: Put the 2 tins of coconut milk in the fridge and leave overnight. 

1. Crush the digestives into a fine texture in a food bag. Melt the butter in a pot and then take off the heat. Add the digestives to the butter and stir until completely combined. Add to a 9inch round tin and set in the fridge for 30 mins. 

2. If your dates are a little hard, be sure to soak them in hot water for about 10 minutes. Once ready, drain and add them to a blender one handful at a time with 2-3 tbsp warm water. Once the first lot has blended OK add in the rest of dates and caramel layer ingredients and blend until completely smooth. Smooth on top of the biscuit base and then set in the fridge for another 30 minutes until totally cool. 

3. Open your tins of coconut milk and remove the thick layer of coconut cream from the top of both tins and put into a mixing bowl. Put two tablespoons of the coconut liquid from one of the tins into the mixing bowl also. Whip up the coconut cream using a whisk and add a tsp of vanilla extract.

4. Slice up your bananas and spread them across the top of the caramel layer. Then add the coconut cream on top of the layer of bananas. 

5. Grate some dark chocolate over the coconut cream to decorate.