Vegan Banoffee Pie
A delightful vegan dessert combining layers of creamy coconut, sweet bananas, and a crunchy cookie crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 ½ cups digestive biscuits (or vegan cookies), crushed
- ½ cup coconut oil, melted
- 1 cup date syrup or coconut cream for the toffee filling
- 3 medium bananas, sliced
- 1 cup coconut cream, chilled
- 1 tablespoon espresso powder (optional)
- Dark chocolate shavings, for garnish
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, combine the crushed biscuits with melted coconut oil and mix well. Press the mixture into the base of a pie pan to form the crust. Bake for 10 minutes and let it cool.
- In a small saucepan over low heat, warm the date syrup until it thickens to a gooey consistency, then spread it over the cooled crust.
- Layer the banana slices over the toffee filling.
- In a mixing bowl, whip the chilled coconut cream until fluffy, adding the espresso powder if desired. Spread or pipe the whipped cream over the bananas.
- Finish with dark chocolate shavings on top. Chill in the refrigerator for at least 1 hour before serving.
Notes
Use ripe bananas for the best flavor and creaminess. Chill the coconut cream overnight for better whipping results. Slice bananas just before serving to avoid browning.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://recipesunfolded.com/vegan-banoffee-pie/