Vegan Banoffee Pie

Our Vegan Banoffee Pie— crunchy, creamy, gooey and deliciously sweet, what’s more to love? It’s made from only clean, natural ingredients, so you can feel bright and healthy with every bite, minus all the guilt! 😉

INGREDIENTS

For Filling:

• 2 Medium-Sized Ripe Organic Bananas
• Topwil Organic Coconut Sugar 75g
• Topwil Organic Coconut Butter 75g
• Topwil Organic Coconut Milk 370mL
• The Tender Table Organic Coconut Whipping Cream 60mL
• Organic Cornflour 3 tbsps

Whipped Cream:

• The Tender Table Organic Coconut Whipping Cream, Chilled 250mL
• Blissful Organic Cacao Powder 1 tbsp

For Base:

• 25 Chocolate Biscuits-400g
• Organic Traditional Rice Flour 100g
• Topwil Organic Coconut Flour 200g
• Topwil Organic Rapadura Sugar 100g
• Topwil Organic Coconut Butter 220g
• Topwil Organic Kithul (Treacle) Syrup 30g
• Topwil Organic Ground Cinnamon 3g
• Topwil Organic Ground Cloves 2g
• Blissful Organic Cacao Powder 75g
• Sea Salt 3g
• Baking Soda 3g

PREP METHOD

To make the crust:

• Whizz the biscuits in a food processor or grind them in a blender into fine crumbs.
• Mix them with all the dry ingredients used for the base, and then stir in the melted butter and treacle syrup.
• Pour the mixture into a pie dish and press firmly into the base to create a compact crust.
• Bake the crust for 15 mins. Cool for another 10 mins.

To make the caramel filling:

• Put coconut butter and coconut sugar into a saucepan and heat over medium heat.
• Mix coconut milk, coconut whipping cream and corn flour in a bowl until smooth.
• Pour the mixture into a mixture and bring it to a rapid boil for 5 mins. Remove it from the heat and allow it to cool for a couple of minutes.
• Now pour the caramel over the base of the pie, cool, and chill for 2 hours.

To make the whipped cream:

• Combine the coconut whipping cream and cacao powder and whip until stiff peaks form.

Once set, place the sliced bananas on the caramel and top with chocolate whipped cream.

Garnish with chocolate shavings and serve chilled.