Banoffee Pie
Ingredients
Pie Crust
80g Wholegrain oats gluten free
60g Desiccated Coconut
4 Medjool dates
140g Coconut oil, melted
Pinch of Sea salt
Pie filling
140g Coconut milk powder
170g Coconut sugar
60ml water
70g Coconut oil
2 tsp Vanilla extract
Pinch of sea salt
0.5 tbs Cornstarch
130ml Plant-based whipping cream
Topping
3 Large bananas
Juice of 1 lime
220mL Plant-based Whipping cream
Toffee Sauce
35g Coconut Oil
85g Coconut sugar
70g coconut milk powder
1tsp Vanilla extract
30ml Water
Method
You will need a 24cm/ 9 inch non-stick loose bottomed tart tin.
Preheat the oven to 180°c/350°F/Gas Mark 4.
Add the oats, coconut, pitted dates, melted coconut oil, and pinch of sea salt to a food processor. Pulse for 30-60 seconds until the dates are finely chopped and well distributed through the mixture.
Pour into the tart tin and evenly distribute. Using a spoon push the mixture up the sides of the tin as well as covering the base of the tin.
Bake in the oven (bottom middle shelf) for 20 minutes. Leave to cool. Once cool, store in the fridge.
To make the filling; In a saucepan add the coconut milk powder, coconut sugar, coconut oil, vanilla extract,sea salt, cornstarch, and 60ml of water.
Heat gently until the coconut oil has melted and then using whisk, bring all of the ingredients together. Bring up the heat to the boil, stirring all time for approx 2 minutes.
Check that the sugar has completely dissolved by tasting the sauce ( allow some sauce to cool on a spoon before trying) the toffee sauce should be smooth in texture, if not, cook for a little longer. Set aside to cool.
Once the toffee sauce has completely cooled whisk the plant-based whipping cream until stiff peak (the cream stands straight up when the beaters are lifted).
Fold the cream into the toffee sauce and whip again.Then pour into to the pie crust and chill in the fridge for approx 15 minutes.
Meanwhile prep the bananas. Peel, slice and coat in lime juice (to help prevent the bananas from browning).
Add a layer of sliced bananas on top of the toffee mixture. Then whip more plant-based cream and cover the bananas.
Either dust the top with a layer of raw cacao/cocoa powder or toffee sauce. To make the toffee sauce: heat the coconut oil,coconut sugar, coconut milk powder and vanilla extract.
whisk well and bring up to the boil and boil until the the sauce has thickened slightly which should take approx 2-3 minutes (it will thicken more once cooled.
Keep the pie chilled in the fridge and serve directly.