To be honest I never was a banoffee kinda guy. But for some reason when I went vegan I wanted for a long time to try one. One day at a pastry shop somewhere in Berlin (a few years back) I finally got a chance and had a piece. It was love at first bite! And of course I had to make my own recipe. This is probably one of the easiest banoffees you can make. The crust is a simple cookies, coconut oil, vegan butter mixture. The caramel layer is made of medjool dates (dreamy), and the whipped cream is coconut milk! The only thing you have to maje ahead of time is add a couple of cans coconut milk in your fridge. We want the cream to seperate from the liquids and this will probably need one or two days. All the rest is easy as a banoffe pie!
Easy to make and Delicious Vegan Banoffee
Course: DESSERTSCuisine: American, EuropeanDifficulty: 2/58
servings35
15
minutesEasy to make, delicious and creamy banoffee pie with a dreamy dates caramel sauce layer!
Ingredients
20 medjool dates
400 gr graham crackers
50 gr vegan butter
60 gr coconut oil
100 ml almond milk
1 tsp vanilla extract
1 pinch salt
2 – 3 bananas
2 cans coconut milk (store in fridge for a couple of days prior)
50 gr powdered sugar
3 – 4 tbsp chocolate shredds
Directions
- Remove the stone from the dates and let them soak in hot water for 15 mintes. Add the crackers in a food processor and pulse until crubly. Preheat the oven at 180 °C. Add the cookie crumbs in a bowl. Melt the coconut oil and the vegan butter and pour over the crumbs. Stir well to combine, then press down into the bottom of a prepared pan. Press down firmly and evenly, going up the sides a little. Transfer to the oven and bake for 15 minutes. Once ready let cool for 30 minutes.
- Drain the dates and add them in food processor along with the almond milk, vanila extract and salt. Pulse until creamy consistancy. Add the date caramel on top of the cookie base. Cut the bananas in slices and cover the caramel layer.Transfer to the fridge for about 30 minutes.
- In a mixing bowl add the coconut cream that uas been seperated from the rest of the liquids. Add the powdered sugar and, using a mixer, mix until fluffy. Cover the bananas with the coconut whipped cream and add the chocolate shredds on top. Trasnfer to the fridge for about an hour to set.
Notes
- Baking the base is not necessary, you can add it to the fridge for 30 minutes.
Nutrition Facts
16 servings per container
- Amount Per ServingCalories396
- % Daily Value *
- Total Fat
23g
36%
- Saturated Fat 15.8g 79%
- Cholesterol 0mg 0%
- Sodium 12mg 1%
- Potassium 207mg 6%
- Total Carbohydrate
46.3g
16%
- Dietary Fiber 4.6g 19%
- Sugars 8.3g
- Protein 3.8g 8%
- Calcium 10%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Happy cooking!
