Creamy vegan banoffee pie
This vegan banoffee pie recipe is also gluten and refined sugar free as well as being packed full of tasty goodness. You can make it as one very large banoffee pie or as 8 mini tartlets.
Servings 8 banoffee pie tartlets
Ingredients
Oat crust base
- ¾ cup ground sunflower seeds (120 grams)
- 3 cups gluten free oats (270 grams)
- ⅓ cup coconut oil (90 ml)
- ½ tsp cinnamon
- 4 ½ tbsp maple syrup (70 ml)
- 1 tbsp water or as needed
- pinch salt
Date Caramel
- 2 ¼ cups large Medjool dates (about 400 grams)
- 4 tbsp smooth sunflower seed or peanut butter
- 1 ½ tsp fresh lemon juice
- pinch salt
- 1 tsp vanilla extract
Creamy Topping
- 3 x 400ml cans coconut cream ideally straight from the fridge
- 4 bananas cut into thick slices
- 6 tbsp milk chocolate chips (optional)
Instructions
Cook the banoffee pie base
- Preheat the oven to 180°C.
- Grease an 8” loose bottom tart pan or 5 x 10cm tartlet pans with butter or with an oil spray.
- Soak the dates in boiling water for 5-10 minutes. This is for the caramel later on.
- Place the sunflower seeds, gluten free oats, cinnamon and salt in the food processor and blend until the texture is sandy and fine.
- Add the maple syrup and coconut oil to the mixture and pulse until it begins to hold together. Add in water (1 tablespoon at a time) as needed until the mixture starts to create clumps that can be pressed together.
- Sprinkle the dough into your tart pans and working from the centre press the dough firmly into the pans. Add more dough to cover the edges of the pan and compact everything with your fingers until it makes a thin layer.
- Poke these base layers of each tartlet a few times with a fork. This helps the hot air to escape while it’s baking.
- Bake in the middle of a preheated oven for 12-15 minutes.
- Remove and let it cool on a cooling rack.
Make your date caramel
- Start making your ‘date caramel’ by putting your pitted soaked dates, sunflower seed butter or peanut butter, salt, lemon juice and vanilla into the processor and process until smooth. Set aside.
- Press the date mixture into the prepared crusts with the back of a wet spoon.
Create the layers
- Pour the coconut cream into a medium sized bowl and beat with an electric mixer until it puffs up a little.
- Cut the bananas into slices. Push half of the banana pieces into the date mixture and top with the whipped coconut cream.
- Garnish with the remaining bananas and chocolate chips if you are adding.
- Enjoy these delicious mini banoffee pies!