For a special bonus this month I am giving you two quick variations of the Vegan Banoffee Pie. The basic principles for both variations are to keep the base and filling of the banoffee and change up the toppings. It is extremely versatile, and I am hoping you get inspired to create your own toppings after seeing how easy it really is.
What you'll need:
23 cm (9 inch) Round Springform Pan
Food Processor
Greaseproof Paper
Vegan Salted Caramel Tart
-refined sugar free
-gluten free
Ingredients for the base:
240 grams (1 cup packed) pitted medjool dates
60 grams (3/4 cup) gluten free oats (you can use regular if gluten free isn't required)
100 grams (3/4 cup) toasted almonds (for raw version, leave untoasted)
Pinch of salt
Ingredients for the filling:
300 grams (1 1/4 cup packed) pitted medjool dates
100 grams (3/4 cup) almond butter
2 tsp vanilla extract
80 ml (1/3 cup) solid coconut oil (not melted)
80 ml (1/3 cup) water
1/2 tsp salt, or to taste
Ingredients for the topping:
2-3 of your favorite vegan chocolate bars*
Sea salt flakes (to taste)
*I usually make my own chocolate so I know what ingredients are in it, but it's easy to use a few of your favorite vegan chocolate bars. However, this could add refined sugar. If that is important to you, make sure to read the ingredient list.
Directions:
To make the base:
Line the bottom of the springform pan with greaseproof paper.
Blend the oats, almonds, and salt in a food processor until it resembles a fine crumb.
Add the dates and blend until it forms into a mixture that will not fall apart when pressed together. Pour the contents into the lined springform pan and press down all the way to the sides to form the base. Put in the refrigerator while you make the filling.
To make the filling:
There is no need to wash the food processor bowl. Put all of the filling ingredients into the food processor and blitz until very smooth. This may take a few minutes. Take the base out of the refrigerator and pour the filling on top. Smooth it out and put the springform pan back in the fridge.
To make the topping:
Using a double boiler, over very low heat, melt the chocolate. If it seems a bit thick, you can stir in a spoon of coconut oil. (Alternatively, you can melt it in the microwave).
Pour the chocolate on top of the filling.
Crumble the sea salt flakes over the chocolate. (This works best if you refrigerate the chocolate very briefly so that the chocolate is almost set, but not fully set. Then sprinkle the salt on top. That way it will stick to the top but not sink all the way into the chocolate.)
Put the dessert back into the refrigerator and leave to fully set.
Take the springform pan out of the fridge. Cut around the edge with a knife to loosen the chocolate and then remove the outer ring of the pan.
Place the base of the springform pan on a plate.
Using a warm knife (to cut through the chocolate) cut into slices and enjoy!
Snickers Pie
-refined sugar free
-gluten free
Ingredients for the base:
240 grams (1 cup packed) pitted medjool dates
60 grams (3/4 cup) gluten free oats (you can use regular if gluten free isn't required)
100 grams (3/4 cup) toasted almonds (for raw version, leave untoasted)
Pinch of salt
Ingredients for the filling:
300 grams (1 1/4 cup packed) pitted medjool dates
100 grams (3/4 cup) almond butter
2 tsp vanilla extract
80 ml (1/3 cup) solid coconut oil (not melted)
80 ml (1/3 cup) water
1/2 tsp salt, or to taste
Ingredients for the topping:
2-3 handfuls of your favorite salted peanuts (for raw version, use unroasted)
2-3 of your favorite vegan chocolate bars*
*I usually make my own chocolate so I know what ingredients are in it, but it's easy to use a few of your favorite vegan chocolate bars. However, this could add refined sugar. If that is important to you, make sure to read the ingredient list.
Directions:
To make the base:
Line the bottom of the springform pan with greaseproof paper.
Blend the oats, almonds, and salt in a food processor until it resembles a fine crumb.
Add the dates and blend until it forms into a mixture that will not fall apart when pressed together. Pour the contents into the lined springform pan and press down all the way to the sides to form the base. Put in the refrigerator while you make the filling.
To make the filling:
There is no need to wash the food processor bowl. Put all of the filling ingredients into the food processor and blitz until very smooth. This may take a few minutes. Take the base out of the refrigerator and pour the filling on top. Smooth it out and put the springform pan back in the fridge.
To make the topping:
Using a double boiler, over very low heat, melt the chocolate. If it seems a bit thick, you can stir in a spoon of coconut oil. (Alternatively you can melt it in the microwave).
Sprinkle the peanuts in your desired quantity over the top of the filling.
Pour the chocolate on top of the peanuts.
Put the dessert back into the refrigerator and leave to fully set.
Take the springform pan out of the fridge. Cut around the edge with a knife to loosen the chocolate and then remove the outer ring of the pan.
Place the base of the springform pan on a plate.
Using a warm knife (to cut through the chocolate) and a firm grip (to cut through the peanuts) cut into slices and enjoy!
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