Maximum indulgence with minimum guilt! We love this dairy-free, gluten-free, vegan banoffee pie.
Ingredients
Crust
100g natural cashews
100g almond meal
170g dates (see note)
1 tbsp coconut oil, melted
1 tsp salt flakes
Date Caramel
100g dates (see note)
3/4 cup coconut milk
3 tsp salt flakes
Whipped Coconut Cream
2 x 400g cans coconut cream, left in the fridge overnight, thick cream skimmed from the top (See note)
2 tsp vanilla paste
2 large bananas, sliced
1/2 lemon cheek, juice only
20g dark chocolate, thinly sliced, shaved or grated (optional)
Directions
Step 1
To make the crust, place cashews in a food processor and blend until a coarse powder forms, add almond meal, dates, coconut oil and salt and blend until the mixture comes together and is sticky.
Step 2
Lightly spray loose-based tart tin with vegetable or coconut oil. Press crust mixture firmly and evenly in tart tin to create base and then press crust around the edges firmly and evenly to create sides. Place in freezer to firm up.
Step 3
To make date caramel, place dates, coconut milk and salt flakes in a food processor and blend until a smooth paste forms. (See note for making a raw tart)
Step 4
Place caramel in a small saucepan over low heat, stir continuously for about 3 minutes until caramel thickens slightly and becomes a dark golden colour. Remove from pan, set aside to cool down in fridge. When cool, spread over the base of tart shell. Place in fridge.
Step 5
To make whipped coconut cream, place thickened part of coconut cream (see note), in a bowl of electric mixer or mixing bowl and you can whisk by hand. Whisk until mixture is light, fluffy and thickened. Add vanilla bean paste and stir through. Set aside in fridge until you’re ready to put your tart together.
Step 6
When you are ready to serve, carefully remove crust from tart tin, you can place the tart in the freezer for 10 – 20 minutes before doing this as it will firm up the crust and make it easier to remove from the tin.
Step 7
Lightly toss banana in lemon juice, this will help prevent any browning. Add a layer of banana on top of the caramel, I like to add two layers for extra banana flavour. Top with some whipped coconut cream and garnish with dark chocolate (optional. Serve immediately or keep in fridge until you’re ready to serve. I like to place the tart in the freezer for 20 minutes before serving as this will help the crust to harden.
