Vegan Classic Banoffee Pie
Indulge in the irresistible charm of a Vegan Classic Banoffee Pie, where rich caramel, fresh bananas, and fluffy coconut cream unite in an exquisite dessert that's entirely plant-based. This no-bake recipe features a buttery biscuit base made from crushed vegan digestive biscuits, perfectly complemented by a homemade caramel sauce crafted from coconut milk and brown sugar. Topped with layers of sliced bananas, whipped coconut cream, and a sprinkling of dark chocolate shavings, this pie is a showstopper for any occasion. Whether you're catering to vegan diets or simply looking for a dairy-free alternative, this decadent treat offers vibrant flavors and a crowd-pleasing presentation in just under an hour. Perfect for parties or cozy family dinners, it's a delightful way to elevate your dessert game with a vegan twist on a classic favorite!
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Recipe Information
Ingredients
- 200 grams Vegan digestive biscuits
- 100 grams Coconut oil
- 400 ml Coconut milk
- 100 grams Brown sugar
- 1 teaspoon Vanilla extract
- 4 medium Ripe bananas
- 400 ml Canned chilled coconut cream
- 2 tablespoons Icing sugar
- 20 grams Dark chocolate
Instructions
Begin by preparing the base. Place the vegan digestive biscuits in a food processor and pulse until they turn into fine crumbs. Alternatively, place the biscuits in a sealable plastic bag and crush them with a rolling pin.
Melt the coconut oil in a small saucepan over low heat. Combine the melted coconut oil with the biscuit crumbs in a mixing bowl and stir until the crumbs are evenly coated.
Press the mixture firmly and evenly into the base of a 23cm (9-inch) fluted tart tin with a removable base. Place the tin in the refrigerator to chill while preparing the filling.
Next, make the caramel sauce. In a medium saucepan over medium heat, combine the coconut milk and brown sugar. Stir occasionally and allow the mixture to come to a gentle simmer. Continue simmering for about 10-15 minutes, stirring frequently, until the mixture thickens to a caramel consistency. Remove from heat and stir in the vanilla extract.
Let the caramel cool for a few minutes, then pour it over the biscuit base. Smooth the surface with a spatula and return the tin to the fridge to set for at least 1 hour.
Slice the bananas into thin coins just before removing the pie from the fridge. Arrange the banana slices evenly over the set caramel.
Open the can of chilled coconut cream and scoop out the solidified cream into a mixing bowl, leaving the liquid behind. Using an electric mixer, whip the coconut cream until it becomes fluffy. Gradually add the icing sugar, continuing to whip until fully combined and smooth.
Spread the whipped coconut cream over the bananas, covering the entire pie.
Grate the dark chocolate over the top of the pie as a garnish.
Serve immediately or chill for a few hours before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
3854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.0 g | 296% | |
| Saturated Fat | 174.6 g | 873% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 420.9 g | 153% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 256.7 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3590 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
