Vegan banoffee pie

Calling all Banoffee Pie lovers! This rich, indulgent banana and maple pie is fully vegan and absolutely delicious!
Vegan banoffee pie


Banoffee pie


Banoffee pie

1.Place pecans in a small bowl; cover with cold water. Stand for 1 hour; drain.
2.Meanwhile, process biscuits, coconut oil, cacao and half the dates until fine crumbs form and mixture starts to clump. Press biscuit mixture over base and side of a 24cm fluted tart tin. Refrigerate until required.
3.Stir coconut sugar and the water in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until mixture reduces slightly.
4.Meanwhile, whisk cornflour and coconut cream in a small bowl. Gradually stir coconut cream mixture into sugar syrup until smooth; cook, stirring, for 10 minutes or until mixture boils and thickens.
5.Blend drained pecans and warm coconut mixture with remaining dates, extract and 1 banana until as smooth as possible. Spoon mixture into biscuit case; smooth surface. Refrigerate overnight.
6.Blend or process tofu, syrup and cinnamon until smooth.
7.Thinly slice remaining bananas; arrange slices on pie. Serve pie drizzled with tofu mixture.

You will need to start this recipe the day before. If you have one, use a high-speed blender in step 5; this type of blender will produce a very smooth consistency.


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