A vegan and gluten free banoffee pie – we’ve been dreaming about this dessert for so long! Nutty, wheat free chocolate base filled with delightful layers of refined sugar free caramel, bananas and topped with whipped vanilla coconut cream.
Prep time – 1 hour 20 minutes
Cooking time – 8 minutes
For the base
100g sunflower seeds
180g fine ground gluten free oats
40g desiccated coconut
25g cacao powder
90g coconut oil
30ml grade A maple syrup
200ml almond milk
335g dates (pitted)
1 tbsp. tahini
1.5 tsp. vanilla extract
2 dessertspoons of date syrup
500ml (2 x 250ml cartons) of coconut cream
1 tsp. vanilla extract
1 tbsp. of grade A maple syrup
4 medium-sized bananas, sliced
50g dark/vegan chocolate
Heat the oven to 150°C
Grease a 24cm loose-bottomed flan tray with coconut oil and line the base with baking paper.
Then line a baking tray with baking paper. Spread the walnuts and sunflower seeds evenly across the paper. Place in the oven on the middle shelf and bake for 8 minutes. Remove from the oven and allow to cool.
In a small pan gently melt the coconut oil – set to one side to cool.
Tip the walnuts and sunflower seeds into a food processor and pulse until they form a crumb. Then add the fine oats, maple syrup, desiccated coconut, cacao powder and coconut oil. Pulse until combined and the mixture binds together.
Then carefully tip the base mixture into the flan tray and using the back of a dessertspoon gently press the mix evenly across the base and up the sides of the tray. Chill in the fridge for 15 minutes.
To make the caramel sauce, put the dates in the food processor and blitz until smooth, then scoop the dates into a medium saucepan with the almond milk, tahini, vanilla extract and date syrup. Bring to a gentle simmer and stir for 10 minutes until the dates are combined with the milk. Stir regularly until the mixture thickens, remove from the heat and leave to cool slightly.
Use a spatula to evenly spread the caramel sauce over the base and return to the fridge to set for 20 minutes.
Meanwhile, spoon the coconut cream into a bowl and whisk together with the vanilla extract and maple syrup.
Remove the base from the fridge and place a layer of sliced bananas on top of the caramel. Then spoon the coconut cream over the bananas, use the back of a spoon to gently smooth the cream over all the bananas. Return to the fridge for 10 minutes to set.
Finely slice the chocolate.
Remove the banoffee pie from the fridge and place a large handful of sliced banana pieces in the centre, then sprinkle with finely sliced chocolate. Slice and serve.
Store the banoffee pie in an airtight container and place in the fridge. Eat within 2 days.