Vegan Classic Banoffee Pie
Indulge in the decadence of this Vegan Classic Banoffee Pie, a plant-based twist on the beloved British dessert. This no-bake beauty layers a buttery, crumbly base made from vegan digestive biscuits and coconut oil with a luscious homemade coconut caramel sauce that’s rich, silky, and dairy-free. Topped with slices of ripe bananas, fluffy whipped coconut cream, and a sprinkle of grated dark chocolate, every bite delivers the perfect balance of creamy, sweet, and satisfying flavors. With minimal cooking and all-natural ingredients, this vegan dessert is the ultimate crowd-pleaser for any occasion. Plus, it’s ready in under an hour (with some chill time), making it ideal for last-minute gatherings or meal prep. Perfect for those seeking a dairy-free dessert option that doesn’t sacrifice flavor, this Vegan Banoffee Pie is a standout treat sure to impress!
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Ingredients
- 200 grams Vegan digestive biscuits
- 100 grams Coconut oil
- 400 ml Coconut milk
- 100 grams Brown sugar
- 1 teaspoon Vanilla extract
- 4 medium Ripe bananas
- 400 ml Canned chilled coconut cream
- 2 tablespoons Icing sugar
- 20 grams Dark chocolate
Directions
Step 1
Begin by preparing the base. Place the vegan digestive biscuits in a food processor and pulse until they turn into fine crumbs. Alternatively, place the biscuits in a sealable plastic bag and crush them with a rolling pin.
Step 2
Melt the coconut oil in a small saucepan over low heat. Combine the melted coconut oil with the biscuit crumbs in a mixing bowl and stir until the crumbs are evenly coated.
Step 3
Press the mixture firmly and evenly into the base of a 23cm (9-inch) fluted tart tin with a removable base. Place the tin in the refrigerator to chill while preparing the filling.
Step 4
Next, make the caramel sauce. In a medium saucepan over medium heat, combine the coconut milk and brown sugar. Stir occasionally and allow the mixture to come to a gentle simmer. Continue simmering for about 10-15 minutes, stirring frequently, until the mixture thickens to a caramel consistency. Remove from heat and stir in the vanilla extract.
Step 5
Let the caramel cool for a few minutes, then pour it over the biscuit base. Smooth the surface with a spatula and return the tin to the fridge to set for at least 1 hour.
Step 6
Slice the bananas into thin coins just before removing the pie from the fridge. Arrange the banana slices evenly over the set caramel.
Step 7
Open the can of chilled coconut cream and scoop out the solidified cream into a mixing bowl, leaving the liquid behind. Using an electric mixer, whip the coconut cream until it becomes fluffy. Gradually add the icing sugar, continuing to whip until fully combined and smooth.
Step 8
Spread the whipped coconut cream over the bananas, covering the entire pie.
Step 9
Grate the dark chocolate over the top of the pie as a garnish.
Step 10
Serve immediately or chill for a few hours before serving to allow the flavors to meld together.
Nutrition Facts
| Serving size | 1717 grams (1717.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3854 |
| Total Fat 231.00g | 296% |
| Saturated Fat 174.60g | 873% |
| Polyunsaturated Fat 1.70g | |
| Cholesterol 1mg | 0% |
| Sodium 835mg | 36% |
| Total Carbohydrate 420.90g | 153% |
| Dietary Fiber 27.10g | 97% |
| Total Sugars 256.70g | |
| Protein 29.00g | 58% |
| Vitamin D 0IU | 0% |
| Calcium 257mg | 20% |
| Iron 15mg | 83% |
| Potassium 3590mg | 76% |
Source of Calories