Vegan Banoffee Pie
Indulge in the creamy, caramel-like goodness of our Vegan Banoffee Pie. This dairy-free twist on the classic dessert features a crisp vegan cookie crust, a luscious coconut-date caramel, fresh banana slices, and a generous topping of vegan whipped cream. Finished with chocolate curls, this pie offers a perfect balance of flavors and textures that will satisfy vegans and non-vegans alike.
Instructions
- The night before, refrigerate the can of coconut milk to allow the cream and water to separate.
- Crush the vegan butter cookies into fine crumbs. Melt the vegan butter and mix it with the cookie crumbs.
- Press the cookie mixture into the bottom and up the sides of a 23cm loose-bottomed tart tin.
- Open the chilled can of coconut milk and scoop out only the solidified cream from the top.
- In a food processor, blend the coconut cream with the pitted dates until smooth.
- Pour the coconut-date mixture over the cookie crust, spreading it evenly.
- Slice the bananas into 1cm thick pieces and gently push them into the coconut-date layer.
- In a large bowl, whip the vegan whipping cream with the cream stiffener according to package instructions until stiff peaks form.
- Spread the whipped cream over the banana layer, covering it completely.
- Garnish the top of the pie with chocolate curls.
- Refrigerate the pie for at least 2 hours or until set before serving.
- Keep the pie refrigerated and consume within 2-3 days for best quality.
Notes
- Chill the coconut milk overnight so the cream separates cleanly for a thicker caramel layer.
- Press the crust firmly (bottom and sides) so it slices neatly once chilled.
- If your dates are very dry, let them soak briefly in warm water, then drain well before blending (optional).
- For the cleanest slices, chill the pie well and wipe the knife between cuts.
Equipment Needed
- Food Processor
- Mixing Bowl
- Spatula
- Tart Pan
- Can Opener
- Kitchen Scale
- Microwave
- Knife
- Cutting Board
- Hand Mixer
Nutrition Facts
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