Springtime is here and why not celebrate with a light, decadent dessert? This banoffee is a showstopper and nobody will ever guess it's vegan. The presentation looks impressive, yet it takes very little time or effort to make. The best part of this recipe is that all of the ingredients are actual food. The almonds, dates, and bananas provide protein, antioxidants, fiber, and potassium among many other nutrients. When my kids request banoffee (and they often do), I love it. It ticks all the boxes for me and for the children. It is something I can easily throw together, knowing it's packed full of goodness, while they feel like it's incredibly fun and luxurious. It is a great option to bring to any gathering of family or friends.
Vegan Banoffee Pie
-Gluten Free
-Refined Sugar Free
-Raw
What you'll need:
23 cm (9 inch) Round Springform Pan
Food Processor
Greaseproof Paper
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 bananas
2 400 ml (14 oz) cans of full fat coconut milk
**Put the cans of coconut milk in the refrigerator over night**
(It's important to use full fat coconut milk with the highest amount of coconut in the ingredients. In the refrigerator, the coconut cream will rise to the top and harden. The coconut cream is the only part used in this recipe. Save the coconut water for smoothies or soups.)
Optional: 1 tsp vanilla extract
Optional: cocoa powder or grated vegan chocolate
To make the base:
Line the bottom circle of the springform pan with greaseproof paper. There is no need to line the sides. 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 toffee 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 and assemble:
Take the two cans of coconut milk out of the refrigerator. Open the cans and scoop out the thick cream on the top. Don't use any of the coconut water in the bottom of the can. Save that and use it in smoothies or soups. Place the thick cream in a medium bowl and add the vanilla extract (optional). Using an electric whisk, blitz it into a smooth whipped cream. Put it back in the fridge until the toffee filling is set, about 30-60 minutes.
When the toffee filling is set, take the springform pan out of the refrigerator. Remove the outer ring of the pan and place the bottom of the pan holding the base/filling on a plate. Slice the bananas and arrange in a nice design over the toffee filling. Then you can either spread the whipped coconut cream on top or use a piping bag and make a design on top of the bananas. Optional: sprinkle cocoa powder or grated vegan chocolate over the top of the whipped cream. Store in the refrigerator.
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