Lockdown has brought a lot of changes to our daily lives, one of the biggest things that I learned during lockdown is that I don't need to eat out as much. I like to treat myself every now and then, usually, a weekly treat would be dinner or dessert at my favorite restaurant or cafe. However COVID-19 closed down everyone's favorite local eateries and because of that I learned that I can save my money and create amazing food in my own home. Not only can we spend less money on treats but we can also make those foods healthier. This banoffee pie recipe is a sweet tooths dream come true, it will cure your sweet cravings all whilst leaving the guilt behind. This recipe requires no oven, it is gluten-free and vegan! Let's get baking.
What you will need:
2 Bananas
2 1/4 cups Medjool date, pitted
Half a block of dark vegan chocolate
1 can of Coconut cream
1 tsp Vanilla extract
1 2/3 cups Walnuts
1/4 cup Plant-based milk
2 tbsp Vegan butter
1/2 cup of Brown sugar
Method:
1) Start by placing the coconut cream in the fridge overnight! You want to do this first as the whipped cream on top makes this dish, don't forget to do it the night before or else the coconut cream won't whip!!
2) Now place your walnuts, 1 1/2 cups of dates, and coconut oil in a blender or food processor and blitz into a crumble sticky mixture. Line your pie dish with this mixture and refrigerate while you make the other layers.
3) To make the date caramel first you need to add the rest of the dates and the vegan milk to a blender and blend until you have a thick caramel, add water if you need to thin it out. Put the first mixture aside and place your vegan butter in a saucepan. Once the butter has melted add the brown sugar until it starts to bubble. Once it has started to bubble add the date caramel mixture you made and mix it all together until it forms your desired consistency.
4) Fill the pie crust with the caramel sauce, Put in the fridge to set whilst you get the chocolate and cream layer ready.
5) Open the can of coconut milk and scoop the thickened cream into a bowl. Beat for 5-8 minutes or until It forms peaks, then put aside.
6) Now for the cheeky hidden chocolate layer. The chocolate layer takes this dessert to another level in my opinion! Chop up half a block of your vegan chocolate. Heat up the remaining coconut cream on the stove in a pot, once it is hot and bubbling add the dark chocolate. Remove from the heat and stir until the chocolate is smooth and has formed a nice chocolate ganache consistency.
7) Now let's assemble. Slice up your bananas and layer them on top of the caramel. Pour your chocolate over the top and pop in the fridge for 30 mins to set.
8) To serve top the pie with dollops of the whipped coconut cream and shred some dark chocolate on top!
I hope you give this banoffee pie recipe a go! A delicious dessert that is still a treat but on the healthier side. What have you been baking during the lockdown? let me know in the comments. Thanks for reading mwah X
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