8 Ingredient Vegan Banoffee Pie

8 Ingredient Vegan Banoffee Pie

8:n raaka-aineen Banoffee-torttu 

I am writing this post from the Big Apple!  I am here visiting one of my best friends, who took time out from his hectic job in one of Finland’s biggest banks to pursue his dream to study acting in New York.  So I thought why not post my recipe for an American classic, Banoffee pie.  My version is simple, tastes amazing, and contains only 8 ingredients.  I have received lots of feedback from you guys that you love quick, easy and limited ingredient recipes,  (In fact my Easy 5 Ingredient Sugar Free Vegan Banana Bread recipe is still one of my most viewed posts).  Few people can resist this classic combination of banana, cream and caramel.  Here dates, coconut milk and vanilla create an easy caramel sauce,  which is topped with ripe bananas and whipped soy cream.  I would recommend making the base and caramel and then  adding the sliced bananas the evening before you plan to serve the pie, as the caramel takes on an extra banana flavour the longer it is left.  Just cover your base with cling film, leave overnight and add the whipped cream and chocolate shards when you are ready to serve.   I have also used this recipe to make individual tartlets and it works equally as well.  

For some other easy dessert ideas check out my 5 Ingredient Chocolate Cheesecake with Vegan Honeycomb , Chocolate Miso Cake , Chocolate Banana cake with ‘Cream Cheese’ Frosting , Chocolate Beetroot Muesli Cake and my Summer Pudding

8 Ingredient Banoffee Pie – serves 8 – 10

 

225 g vegan friendly biscuits, gluten free if necessary

85 g coconut oil, melted

400 g soft dates

2 – 4 dl/ 300 – 400 ml plant based milk (see note below)

3 large ripe bananas

2 tsp vanilla extract

2.5 dl/ 250 ml plant based whipping cream

50 g vegan friendly dark chocolate

8 ingredient vegan Banoffee pie

Add the biscuits to a food processor and pulse, until they resemble crumbs.  Add the melted coconut oil and mix well.  Tip into a 22/23 cm round loose bottomed tin and use a spoon to push down the crumb and build up the sides of the biscuit base.  Once complete, place in the freezer for 15 – 20 mins to set.

Meanwhile make the caramel.  Add the dates, coconut milk and vanilla to a food processor or blender and blend until a smooth caramel has formed.

Tip into your prepared base and smooth until level.

Top the caramel with the sliced banana.  Leave covered overnight in a fridge or if you are in a hurry proceed to the next step.

Whip the cream until thick and spoon on top of the caramel.

Finally chop or grate the chocolate and sprinkle over the pie.