Vegan Coconut Banoffee Pie
Time
1 hour
Contributed by
Team Goodness
Serves
1 pie
Method
- Gluten-Free Crust
- Preheat the oven to 180°C. Use coconut oil to lightly grease an 8-10 inch tart pan with a loose bottom.
- In a food processor or blender, pulse together almond meal, shredded coconut and cinnamon until it becomes granular. Then add in maple syrup and melted coconut oil. Pulse until coarse crumbs form and dough clumps together when squeezed.
- Add the mixture to your pan and evenly press dough into the shape of the pan. Add a few holes to the bottom of the crust and bake for about 10 minutes or until lightly golden. Set aside to cool completely. Caramel
- Add coconut milk and banana to a blender, blitz until smooth. Pour the banana milk mixture into a small saucepan. Add vanilla, coconut sugar and salt, whisk to combine.
- Bring the mixture to a boil and then reduce heat to low to a gentle boil/simmer.
- Boil your banana caramel for 30-40 minutes. Note: stir often to prevent burning on the sides and bottom of the pan. When your timer is up, take the caramel off the heat and set aside to cool completely. The caramel will thicken further as it cools down. Coconut Cream Topping
- Chill coconut whipping cream in the refrigerator for at least 3-4 hours or until cold.
- For best results, pour into a chilled bowl and mix with a hand mixer or blender until light and fluffy. If desired sweeten with maple syrup or vanilla. Store in the fridge until ready to assemble. All together now!
- When your caramel and crust is cooled gently spread the caramel over the top of the crust.
- Slice banana into thin slices and place over the top of the caramel.
- Spread the coconut cream over the banana slices
- Melt your chocolate drops and drizzle over the pie.
- We recommend storing the pie in your fridge for a couple hours or over night before serving so that the pie has time to firm up.
