A Healthy Vegan Banoffee Pie that’s so good it’s unreal!
This banoffee pie is proof that you don’t have to give up anything to be vegan and you can enjoy absolutely everything on a healthy diet. It's so good you'll never even believe it's healthy!
Equipment
- Food Processor
- 25cm Springform Pan
- Electric Hand Mixer
Ingredients
Banoffee Pie Base
- 80 g Sugar Free Biscuits
- 30 g Breakfast Cereal
- 20 g Almonds or other nuts
- 100 g Dates
- 70 g Chocolate Protein Powder
- 60 g Coconuts
- 30 g Date Syrup
- 15 g Coconut Oil
Banoffee Pie Filling & Topping
- 2 Bananas medium to large
- 300 g Dates
- 1 heaped tbsp Sunflower Seed Speculoos Butter
- 1 tsp Vanilla Extract
- 250 ml Almond Milk or other plant milk
- 2 cans Coconut Milk
- 1 tbsp Coconut Sugar
Instructions
- Process biscuits, cereal, almonds, dates, protein powder, and coconuts in your food processor
- Add date syrup and coconut oil and process until you achieve the consistency of wet sand
- Press into the bottom of your springform pan and refrigerate while you prepare the filling
- Add dates, almond milk, vanilla extract and sunflower butter to a saucepan and bring to a boil
- Lower the heat and keep stirring and mashing the dates at the same time until you achieve a thick caramel consistency. You can use a hand blender for an even smoother date caramel
- Pour the cream pie filling on the base and top with sliced bananas. Refrigerate while you prepare the whipped topping
- To make coconut whipped cream simply spoon off the hardened part on top of the coconut milk can, add coconut sugar and whisk until light and fluffy using an electric hand mixer.
- Top your banoffee pie with coconut whipped cream and refrigerate for a few hours before serving