Vegan Banoffee Pie
For the base:
- 3 cups vegan digestive cookie crumbs
- 1/4 cup melted coconut oil
For the date caramel
- 2 cups pitted medjool dates, soaked in hot water for 30 minutes
- 3/4 cup unsweetened plant-based milk
- 1 tsp vanilla extract
- pinch of sea salt
For the coconut whip
- 2 cans full-fat coconut milk, refrigerated overnight
- 2 large bananas, sliced
- Dark chocolate for sprinkling
Place the dates in a bowl and cover with hot water. Set aside to soak while you are preparing the other ingredients.
Place the digestive cookie crumbs in the bottom of a 9-inch springform pan. Pour the melted coconut oil over top, and using a fork, mix it into the cookie crumbs.
Using a spatula or the bottom of a glass, press the cookie crumbs down in a firm, even layer.
Place the pan into the fridge to chill while you prepare the remaining ingredients.
Drain the dates well and place in a food processor with plant-based milk, vanilla, and a pinch of salt. Pulse a few times to combine, and then blend until smooth.
To make the coconut whip, open the chilled cans of coconut milk and scoop the firm layer of coconut cream off of the top, into a bowl. Whisk with an electric mixer until light and fluffy, about 2-3 minutes.
To assemble the pie, spread the date caramel over the chilled digestive crust.
Top with an even layer of sliced bananas, followed by the coconut cream.
Top the pie with additional banana slices and shaved dark chocolate if desired.
Chill for at least one hour before serving.
To serve, carefully release the ring from the springform pan. Slice into small pieces and lift out using a pie server.
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