vegan banoffee pie
What's a banoffee pie? Only the most delicious dessert ever! These layers of bananas, toffee, and coconut whipped cream will melt your heart and go down real easy.
Servings 8
Ingredients
crust
- 2 C rolled oats (not quick cooking)
- 1 C walnuts or pecans
- ½ C packed brown sugar
- 1 teaspoon sea salt
- ½ C cold & cubed salted vegan butter
toffee filling
- 1 can full-fat coconut milk
- 1 C packed light brown sugar
- 1 tablespoon tapioca starch
- ¼ teaspoon sea salt
extras
- 4 ripe bananas, sliced
- 1 teaspoon lemon juice
- 1 can Cha's Organics Coconut Whipping Cream (chilled)
- 1 tsp vanilla bean paste or extract
- 2 tablespoon roughly chopped dark chocolate
Instructions
- Preheat oven to 350°F.
- Run the oats through a food processor until it's a fine meal, like flour. Then add in walnuts or pecans, brown sugar, and sea salt. Run the machine and through the feeding tube, add the cubes of cold butter a couple at a time. Once mixed, you should be able to pinch it together and it will hold.
- Dump the crust into a 9" fluted pie pan with a removable bottom. Shake it to disperse it around the pan somewhat evenly, then begin pressing the crust in an even layer with your hands into the pan bottom and up the sides. Once it's well pressed into the pan, place it in the freezer for 15 minutes to get it cold before baking it.
- Before placing the crust in the oven, prick holes into the surface of the crust with the prongs of a fork. Bake for 20 minutes or until the whole crust is a deeper golden color and the edges are just pulling away from the pan slightly. Place onto a wire rack to cool while still in the pan.
- While the crust is cooling, make the toffee filling by whisking all the ingredients together in a saucepan over medium heat. Whisk constantly for about 13 to 15 minutes until thicker and sticking to the sides of the pot.
- Turn off the heat and set aside while you toss the sliced bananas with lemon juice in a bowl.
- Carefully remove the crust from the fluted pie pan onto a large plate or platter. Layer the bananas evenly in the crust and pour all the toffee over the top. Refrigerate this overnight.
- To make the coconut whipped cream you will need a can of Cha's Organics coconut whipping cream that has been chilled overnight in the fridge. Scoop the entire can into a mixing bowl and use a hand mixer or into the bowl of a stand mixer with the whisk attachment. Whip the coconut cream with vanilla bean paste or extract until fluffy. I find the coconut whipping cream doesn't need to be sweetened when complimented by the crust and toffee filling. But you could always add a bit of sifted confectioners' sugar if you want. Spread a thick layer of coconut whip on top of the pie and leave a bit of a gap between the whip and the crust so you can see some toffee.
- Garnish with the roughly chopped chocolate. You could also slice another banana just before serving, and place slices around the edge of the whipped cream.
Video
