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Easy Vegan Banoffee Pie

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes + 2 hours resting time
  • Total Time: 2 hours and 30 minutes
  • Yield: 1 cake - 8 pieces 1x
  • Category: Sweet Treats
  • Cuisine: Vegan

Description

This vegan banoffee pie is made with fresh bananas, and other simple, raw ingredients that are easy to whip together to wow the crowd.


Scale

Ingredients

For the Crust:

2 1/2 cups pitted dates

1 cup almonds

1 cup rolled oats

1 tsp vanilla

1/2 tsp sea salt

2 tbsp agave nectar

For the filling:

1 can coconut milk

3/4 cup brown sugar

1 tbsp. vanilla

1 tbsp. peanut butter

2 tsp arrowroot powder  – mixed in 2 tbsp of water

3 medium-sized Chiquita Bananas

1 tsp lime juice

For the topping:

3 medium-sized Chiquita Bananas

1 tsp lime juice

2 cups vegan coco whip cream

1/4 cup shaved dark chocolate


Instructions

Into a food processor add your almonds and process for around 15 seconds, or until they’re in small little pieces.  Now add your oats, dates, vanilla, sea salt and agave. Process till a ball forms or until the mixture is pliable by hand.  How to test this?  Grab a small amount and try pressing into a ball.  If it stays in a ball them you’re ready to go.

Transfer to a cake tin (I used a long, rectangular fluted one) and press down till flat and till the filling meets the top edges of the tin.  You want it to be thick enough that is holds it’s shape once you remove the tin.  Use all the mixture. Place the tin and crust in the fridge while you prepare your caramel.

To a medium-sized pan add all your caramel ingredients apart from your arrowroot mixture, 3 bananas and lime.  Using a whisk, bring your mixture to a boil then simmer on medium heat till you achieve a thicker consistency, you will need to stir vigorously for around 5 minutes before adding your arrowroot powder + water.  Continue to stir on medium heat.  The caramel will bubble and your coconut milk will have evaporated.  To check if you’re caramel is ready simple coat the back of a wooden spoon with the caramel then draw a line through it with your hand.  If the line remains then you’re ready to pour it into the tart tin.

Before pouring your caramel into the tart tin, cut your 3 bananas into 1-inch pieces and gently place them into the base of the tart tin and onto the crust.  Drizzle each banana with some lime juice to prevent from browning.   Now you can gently pour the caramel over the bananas.  Making sure to get in every little nook of the tin.  Place in the fridge to set for at least 2 hours before serving.

To serve, top with 3 bananas, cut into 1-inch slices and drizzled with lime, topped with plant-based coconut whipped cream and good quality shaved dark chocolate.


Keywords: banana, caramel, coconut, easy, free, gluten, milk, raw, recipe,