Vegan Banoffee Pie | Vegan Dessert Recipe

Welcome! So, welcome to Banoffee with a Twist. This is raw, vegan, gluten-free, dairy-free, all-inclusive dessert. And it tastes epic, quick to make, it does not require any baking, and it'll even taste better than the real thing. This is a recipe from our new book and is rocking. Okay, so you're going to need a food processor. With this, we're going to start with a base. Typical base for a banoffee is usually a biscuit and butter and sugar. This is different. First, you will need a springform cake tin. And springform being a fancy name for a tin that the bottom comes out of. Cashew nuts. In they go. We've used blanched white almonds here. Alternatively, you can use peanuts, any type of nut. Blend it until you reach a breadcrumb-like texture. Got a bit of dates, they're going in. They're going to bind it all together and they're going to add sweetness. Vanilla extract. Coconut oil. What you're trying to do is blend it until the dates have kind of spread through evenly. Pour it into the springform cake tin. You want to really compact it in. And secondly, you want to get a really even layer. So when you do cut the banoffee, you get that really delicious looking clear, straight lines of the base, the caramel, the coconut cream and the banana. This is the test. So you want to compact it enough that... Oh, look at that. Didn't fall out. Yay! Time to make the caramel. So typical caramel might have condensed milk, butter, cream, sugar. Ours will have none of this. We're starting with dates. These are just regular pitted dates. We're going to add in some tahini. For those of you who don't know, it's simply ground sesame seed paste. You could use peanut butter or almond butter or anything like that instead if you didn't have tahini. Vanilla extract. Now it's time to add a bit more fat. 10 tablespoons of melted coconut oil. If we blended it as is, it probably wouldn't blend that smooth. So we're going to add a little bit of water. Time to get our toffee on. Really nice. Look at that. Lovely texture. So it really is toffee-like. Caramel done. Oh, I'm ready for this. In we go. We're going to put it in the fridge. The coconut's going to go nice and solid, and then we're ready to decorate it. Next step, we're going to make our coconut cream. You will need two cans of full-fat coconut milk. Take your can, open it. Top tip, we put these in the fridge just for the last hour. It makes the fat of the cream come right up to the top. Take a spoon, and you literally just want to remove the top or the fat. The rest of the remaining liquid goes great in smoothies. Nice even to drink it on its own. We're going to put in one tablespoon of the clear liquid. And one tablespoon of vanilla extract. Grab the whisk, in the bowl, and go for it. Because we are piping it, you do want it more thick than more thin. OK, so the cream's done. I'm just going to get the cake from the fridge now. Look at the toffee. Looks very good. We're going to cut around the outside. Time to add our banana layer. Try to get them on the riper side, because they will be sweeter. Time to put our cream on. We're going to use a piping bag. You do not need to, but you can get kind of more pretty designs. You can make it look like clouds. OK, here we go. Piping time. You may require a little bit more coconut cream if you do decide to pipe it, but otherwise, a spoon will do just perfect. Last and final step. This is the bit that I love. Get some dark chocolate, or whatever percentage you like. Microplane works good, or any kind of grater that you have. If you don't have a microplane, just use a knife and just chop it. Oh, that looks beautiful. There she is. Oh, my God. I feel guilty cutting that. That's so pretty. There you are. Dairy-free, gluten-free. It's a really simple, snappy, quick dessert. Oh! The caramel there looks cool. It's a very significant layer. Can we get the lights right first? OK. Absolutely delicious. Do subscribe to White Rose TV. Loads of wonderful recipes. Check them out. Give us a like and comment below. Cheers!