Plant Based Banoffee Pie
Looking for a decadent plant based pud? This picture perfect banoffee pie has all of the goodness and none of the guilt.
Rate this Recipe
Ingredients
Base
- 50 grams organic unblanched almonds
- 160 grams organic rolled oats
- 50 grams organic coconut oil
- 2 tbsp water
- 2 tbsp maple or agave syrup
- 1 pinch sea salt
Caramel Layer
- 240 grams organic medjool dates
- 1 tbsp melted organic coconut oil
- 1 tbsp organic tahini
- 1 generous pinch sea salt
- 100 ml hot water
- 1 tsp vanilla
- 1 heaped tsp organic lucuma powder
- 3 bananas
Vanilla cashew cream
- 220g grams organic whole cashew nuts (ideally soaked overnight)
- 175 ml plant based milk (I used homemade oat milk)
- 1 tsp vanilla
- 3 tbsp maple syrup (4 for extra sweet)
- 120 ml organic coconut oil
Instructions
- Blend all the base ingredients in a high speed processor. I like to start with blending the oats and almonds to a flour and then adding the remaining ingredients so it’s a smoother mixture.
- Leave the base in the fridge or freezer whilst you make the other layers for the caramel - if your dates are not very soft then soak them in boiling water for 10 mins or so.
- Combine all the ingredients in a high speed food processor.
- Pour the caramel over the base and leave in the fridge whilst you make the cashew cream topping.
- For the cashew cream - blend all the ingredients on high speed until the mixture is smooth and creamy with no lumps. Done!
- Slice the bananas and layer on top of the caramel filling.
- Finally, pour (or pipe swirls of) the creamy cashew cream over the caramel and bananas.
- Leave in the fridge to set for 2 hours or overnight.
- Garnish as you wish - I like adding a finely chopped chocolate bar, cacao nibs or a dusting of cacao powder!
Comments & Ratings
Leave a Reply
You must be logged in to post a comment.
GF and nice