Made of a nutty base, naturally sweetened caramel filling, and rich coconut whipped cream, this Vegan Banoffee Pie is one of the best things I ever have! Plus, it's doesn't require baking and only needs 10 ingredients.
1can (400 ml)full-fat coconut milk 全脂椰奶refrigerated overnight and scoop out the "coconut cream" on top (about 200 ml) to use* 1 罐 400 ml, 冷藏後取上層凝固部份 約 200 ml*
Blitz the pitted dates in a food processor, then add almonds, walnuts, rolled oats, vanilla, and salt. Continue to process until you get a crumbly texture. Add a dash of water to bring them together if needed.
Press the base mixture into the bottom of the pan. Use a spoon press it down firmly. Put it into the freezer while we make the toffee layer.
To make the Toffee Caramel layer:
Chop the pitted dates in a food processor, then add other ingredients and blend until smooth. Stop and scrape down the sides if needed.
Spread the caramel onto the base. Return to the freezer for another 15 minutes to let the caramel set a little.
Peel and cut the banana into "coins." Place the banana slices onto the caramel layer, from the outside inwards. Return to the freezer while we make the coconut cream.
To make the Whipped Coconut Cream:
Use a and mixer to whip the coconut cream and vanilla extract until it becomes stiff. Use an ice-bath if it's a hot day.
Transfer the whipped coconut cream to a pastry bag with a decorating tip. Starting from outside inwards, pipe the cream onto the banana slices layer. Then freezer for another 15-20 minutes to let the coconut cream set.
Remove from the mold, slice, and enjoy. Sprinkle some cacao nibs or chopped chocolate as you like.