Vegan Banoffee Pie

• Yes, we did it, we created the most delicious vegan banoffee pie!
• It’s easy to make and it tastes like the ‘real’ deal (or even better as there’s no guilt involved 🙂 ).
• Remember to place your coconut cream in the fridge at least 8 hours before you start making the pie.
• A wonderful recipe to make with kids and serve at parties!

Organic Wholemeal Digestive Biscuits 200g (Doves Farm)

Vegan Digestive Biscuits 200g

Organic Sunflower Vegetable Margarine 500g (Biona)

3tbsp Vegetable Margarine (for the base) + 1.5tbsp (for the caramel)

Organic Coconut Whipping Cream 400ml (Biona)

Coconut Whipping Cream x 1 tin

Organic Icing Sugar 1kg (Sussex Wholefoods)

Icing Sugar 3tbsp

Oat 'Cream' 250ml (Oatly)

Oat Cream 250ml

Organic Coconut Sugar 1kg (Sussex Wholefoods)

3-4tbsp (according to taste)

Organic Potato Starch, Gluten-Free 500g (Sussex Wholefoods)

1.5tbsp Potato Starch

Vegan Superior 70% Dark Chocolate 100g, Organic (Vivani)

Dark Chocolate 20g

Other Ingredients

• 2 large bananas

Method

1. Place the coconut cream in the fridge at least 8 hours before you start making your banoffee (best to leave it in the fridge overnight).
2. Preheat your oven to 180°C.
3. Place your digestive biscuits in a blender or food processor and blend until you get a fine powder.
4. Melt 3tbsp vegan margarine in a little saucepan or microwave. Add it to your biscuit powder and mix well.
5. Layer an ovenproof cake dish with baking paper and press the butter & biscuit mixture into the base and sides of the dish. Place it in the oven and bake for 8 minutes. Remove and leave to cool.
6. Make your vegan caramel. Place 1 heaped tablespoon vegan margarine, oat cream and 3-4tbsp coconut sugar into a heavy-based, non-stick saucepan over low heat, stirring all the time until the sugar has dissolved. When the sugar dissolves, add 1.5tbsp potato starch and stir rapidly to achieve a smooth thick consistency.
7. Pour your caramel over the biscuit base and chill for 1 hour.
8. Place your chilled whipping coconut cream in a bowl and whisk for 5 minutes, add icing sugar and whisk until it’s just the right consistency.
9. Chop your bananas and spread them on the caramel base. Cover with freshly whipped coconut cream and sprinkle with chocolate shavings. Serve and enjoy!