Vegan | Refined Sugar Free | No-bake | Gluten-free
Mini Banoffee Pies with Vanoffee Drizzle
We've been wanting to make this plant-based version of Banoffee Pie for the longest time - because our Vanoffee chocolate bar lends itself so well to this recipe, for it's delicious combination of toffee-vanilla & chocolate flavours, naturally sweetened with Lucuma powder and Coconut Sugar!
Yes! Gorgeous white & fluffy, thick whipped coconut cream replaces dairy, and dates, mulberries & bananas add natural, healthy sweetness!
200g gluten-free rolled oats
A pinch of sea salt
60ml coconut oil, melted
2 tbsp maple syrup
20g raw white mulberries
1 tbsp vegan milk of choice
100g pitted dates
100g raw mulberries
3 tbsp coconut oil
3 tablespoons smooth almond butter
3 tbsp non dairy milk
1 tin full-fat coconut milk, chilled overnight
Date and mulberry toffee
3 ripe bananas, sliced into “coins”
1 Vanoffee Bar - melted down with 1 tbsp coconut oil for drizzling
1. Make the base by blending all base ingredients in a food processor until the mixture starts to stick together. Press into individual tartlet / pie tins or, one larger pie tin.
2. To make the toffee layer add all toffee ingredients to a small saucepan and warm over a low heat, gently simmering to soften the dates and mulberries and to melt the coconut oil. Blend mixture in a high-speed blender then spoon into tartlet cases.
3. Scoop coconut solids from chilled coconut milk, discarding the water in the bottom of the can, and whisk with an electric whisk until light. Spoon into tartlet cases, topping the toffee layer, then cover with banana coins.
4. Melt down a bar of Vanoffee with 1 tbsp coconut oil and drizzle over the banoffee pies. Allow to set in the fridge for at least 10 minutes before serving.