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Banoffi Pie

kid friendly
3 spoon difficulty rating

Overnight plus about 3 hours (most of it is chilling time)

Serves:

Banoffi Pie

Retro-heaven, dairy-free and vegan style!

This version uses coconut cream. You might also want to check out Justine's wonderful version - which veganises a BBC Food recipe and uses the new vegan must-have - condensed soya milk! Get her recipe and product details here

 

*SchlagFix vegan whipping cream, Vegan Store and some health food shops
Whiptop (Tesco) vegan whipping cream in a squirty can
Soyatoo Rice or Coconut Whip, Viva!Shop, health food shops and other online stores
Online store details  

Ingredients: 

Creamy Filling

  • 1 tin full fat coconut milk, refrigerated overnight
  • ½ tub Tofutti Cream Cheese Original (or Tesco or Sheese brand)
  • ½ cup muscovado or other dark brown sugar
  • 1 tsp pure vanilla extract
  • Pinch of salt

Crust

  • 250g vegan biscuits eg HobNob regular; digestives such as McVitie’s Light (not regular); Co-op; Dove’s Farm. Read the labels as some digestives contain milk (whey etc) while others don’t
  • 6 tbsp vegan margarine OR melted mild-flavoured coconut oil

Topping

  • 2-3 ripe bananas
  • Vegan whipping cream, see above*
  • Good quality dark vegan chocolate - make sure it is chilled in the fridge before using

GET YOUR KIT OUT

  • Tin opener
  • Saucepan, medium
  • Saucepan, small-medium
  • Measuring cups and spoons
  • Wooden or silicone spoon, (onion and garlic-free!)
  • Bowl and plate/saucer to cover
  • 21cm/8 inch loose-bottomed quiche or tart tin
  • Scales
  • Food processor, hand blender with mini processor attachment or similar OR large plastic bag without holes plus rolling pin
  • Electric mixer or hand whisk if using non-squirty cream
  • Vegetable peeler
  • Plastic box to hold the chocolate shavings

Method: 

1. Prepare the creamy filling by removing the coconut milk fat from the tin of coconut milk and placing it in a medium sized saucepan set over a medium heat. Let it melt then stir in the brown sugar, vanilla extract, and salt. Bring the mixture to a boil then set your timer (or phone!) to 10 minutes; stir every few minutes. Once the timer goes off, whisk the mixture for 2-3 minutes, until it’s nice and thick. Stir in the vegan cream cheese, let the mixture cool for 30 minutes then transfer to a bowl with a cover or plastic container with a lid. Chill for at least two hours – or speed things up by placing in the freezer, but keep an eye on it so it doesn’t freeze and give it an occasional stir!

2. Meanwhile, make the crust. Pre-heat the oven to 170°C/325°F/Gas Mark 3. Lightly oil a 21cm/8 inch loose-bottomed quiche or tart tin.

3. Blend the biscuits into fine crumbs OR place in a plastic bag and batter with a rolling pin until fine. Melt the margarine or coconut oil and mix in well with the crumb mixture. Press this firmly into the baking tin and bake for 8-10 minutes. Let it cool in the tin and don’t attempt to remove it.

4. About 1-2 hours before serving, add the sliced banana and the creamy filling mixture. Let it chill for at least an hour.

5. Make the chocolate shavings. Use a vegetable peeler or knife to shave flat, thin shavings from a room-temperature block of chocolate. Chill.

6. Just before serving, whip up the vegan cream of choice and spread it on the top. Decorate with chocolate shavings. Eat.

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Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

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