If you’re craving a delicious and indulgent dessert that’s vegan-friendly, look no further than this mouthwatering Vegan Banoffee Pie recipe. Made with a delectable combination of ripe bananas, velvety dairy-free cream, and a sweet toffee-like sauce, this plant-based version of the classic Banoffee Pie is sure to become a favorite in your dessert repertoire. Perfect for impressing guests or simply treating yourself, this recipe strikes the perfect balance between creamy, sweet, and utterly irresistible.
Vegan Banoffee Pie Recipe Carnation
**Ingredients:**
– 1 ½ cups of vegan digestive biscuits, crushed
– 1/3 cup coconut oil, melted
– 3 ripe bananas
– 1 can of full-fat coconut milk, refrigerated overnight
– 1/3 cup maple syrup
– 1 tsp vanilla extract
– 1 tbsp coconut sugar
– Dark chocolate shavings, for garnish
**Instructions:**
1. **Prepare the Base:**
– In a bowl, combine the crushed vegan digestive biscuits with the melted coconut oil. Mix until the mixture resembles wet sand.
– Press the mixture firmly into the base and sides of a 9-inch pie dish to form an even crust. Place the crust in the refrigerator to set while you prepare the filling.
2. **Make the Toffee Sauce:**
– Carefully open the can of refrigerated coconut milk without shaking it. Scoop out the thick cream that has solidified at the top into a saucepan, leaving the coconut water behind.
– Place the saucepan over medium heat and add the maple syrup, vanilla extract, and coconut sugar. Stir continuously until the mixture thickens and resembles a glossy toffee sauce, about 5-7 minutes. Remove from heat and let it cool slightly.
3. **Assemble the Banoffee Pie:**
– Slice the ripe bananas and arrange them in a single layer over the chilled biscuit base.
– Pour the prepared toffee sauce over the bananas, ensuring an even coating.
– Return the pie to the refrigerator to set for at least 2 hours, or until the toffee layer is firm.
4. **Whip the Coconut Cream:**
– Take the remaining coconut water from the can of coconut milk and beat it using a handheld mixer until soft peaks form.
– Add a dash of vanilla extract for flavor.
– Spread the whipped coconut cream over the set toffee layer in the chilled pie crust.
5. **Final Touches:**
– Garnish the top of the pie with generous dark chocolate shavings for an extra layer of decadence.
– Return the pie to the refrigerator for an additional 30 minutes to allow the flavors to meld and the pie to set completely.
Indulge in each luscious bite of this Vegan Banoffee Pie, where the creamy coconut and banana meld together in a decadent dance of flavors. The contrast between the rich toffee sauce and the whipped coconut cream creates a heavenly dessert that will satisfy both your sweet tooth and your desire for a delightful, plant-based treat. Whether you’re hosting a dinner party or simply spoiling yourself, this recipe is a must-try fusion of classic flavors in a vegan twist that won’t disappoint. Enjoy the creamy, dreamy goodness of this delightful dessert knowing it’s entirely animal-product-free and sure to be a hit with all who taste it.
