Vegan Banoffee Pie (Serves 10-12)

Ingredients:

400ml can Biona Organic Coconut Milk

1 tsp vanilla extract

100g soft dark brown sugar

Large pinch of salt

150g plain Hobnob biscuits

150g vegan digestive biscuits

100g vegan butter, melted

For the filling:

2 x 400ml cans of Biona Organic Coconut Cream

40g vegan dark chocolate, grated

2-3 ripe bananas, as needed, thickly sliced

 

Method:

  1. Pour the coconut milk into a small saucepan over a medium heat and add the vanilla extract, sugar and salt, then bring the mixture up to the boil and reduce the heat to simmer gently for 20-25 minutes until reduced and syrupy, stirring occasionally. Leave this caramel mixture to cool, the put it in the fridge for 1-2 hours to firm up.
  2. Crush both types of biscuits by putting them in a plastic bag and bashing them with a rolling pin until they turn into crumbs. (Alternatively, you can put them into a food processor and pulse to turn them into crumbs.) Tip into a bowl and pour the melted butter over the top. Mix well and then tip the mixture into a 23cm loose-based tart tin. Using your fingers, push the biscuits right up the edges of the tin. Use the bottom of a glass to press the mixture evenly down over the base. Put in the fridge for 1 hour to set.
  3. To make the filling, open each tin of coconut cream and drain out the watery liquid. Put in a bowl and stir together.
  4. Sprinkle half the dark chocolate over the biscuit base to cover. Pour over the caramel mixture and spread to the edges evenly. Next, lay the banana slices on top in a single layer. Top with spoonfuls of the coconut cream and make a few swirls using a spoon. Sprinkle over the remaining chocolate. Leave the pie in the fridge until you are ready to serve.

 

 

 

Windmill products used in this recipe