It’s been almost a month since I last posted something on my blog. So I decided it’s time to start this year off right with this recipe for vegan banoffee pie.
Growing up in Germany I did not know about banoffee pies. It wasn’t until I moved to NYC, and a friend invited me for dinner, that I had my first banoffee pie. My friend is British. And because he is also a passionate cook, he would often introduce me to traditional recipes from home. That night he made banoffee pie. And while suspicious first (I’m not a huge fan of toffee or bananas in a cake), this pie tasted like heaven! So crunchy, and creamy, and sweet. An incredibly decadent dessert.
I was convinced. But all the cream, sugar, and butter turned me off a little bit. Nevertheless, I put it on my to-bake-list. And then I got My New Root’s fabulous cookbook. It had a recipe for a healthier version of banoffee pie – exactly what I was looking for.
It has the same components as the traditional version, just with a healthier twist. A gluten-free sunflower-oat crust, a “toffee” filling made with dates and almond butter, and vegan coconut cream.
I made some very minor adjustments to the recipe from My New Roots. And I used a standard-sized pie pan plus some extra smaller individual tartlets. This recipe yields a standard pie pan (8 inches/ 20cm) though.
Although this vegan banoffee pie doesn’t taste exactly like my first banoffee pie back in NYC, this is a delicious, healthy and pretty version of it!
For those of you joining in on the Veganuary movement, this is the perfect cake for you! Who said vegan baking cannot be incredibly satisfying?!
If you are looking for more vegan recipes, check out this spinach pistacchio cake or this avocado lime cake.
Have fun baking!
Love,
Marion
Vegan Banoffee Pie
This vegan banoffee pie is gluten-free, dairy free, and free from any refined sugar - but full of flavor! A perfect alternative to the traditional version. Recipe from My New Roots – slightly adjusted
Ingredients
- For the crust:
- 70g sunflower seeds
- 200g oats
- ½ teaspoon salt
- 65ml coconut oil
- 2 tablespoon rice syrup (or sweetener of your choice)
- 2 tablespoon cold water
- For the “toffee” filling:
- 250g pitted dates, soaked for 4 hours
- 3 tablespoons almond butter (or any other nut butter)
- 2 tablespoon lemon juice
- 1/2 teaspoon salt
- 2-3 tablespoon from the soaking water
- To assemble:
- 300ml coconut milk (chilled in the fridge overnight)
- 2 bananas
- Cocoa powder (optional)
Directions
- Step 1 Preheat the oven to 190°C/ 375°F. Lightly grease a pie pan with coconut oil and set aside.
- Step 2 Place the sunflower seeds in a pan and roast on medium heat for 3-5 minutes until golden. Once slightly cooled, place sunflower seeds and oats in a food processor and pulse until flour-like consistency forms.
- Step 3 Add salt, coconut oil, maple syrup, and cold water and mix until well combined. You can do that in the food processor, with a pastry blender or using your hands.
- Step 4 Press the mixture firmly into the pie pan and up the sides (the mixture will be very crumbly). Place the pan into the freezer for 10 minutes before baking the crust in the oven for 20-25 minutes. If the sides brown too quickly, cover them with foil after 15 minutes.
- Step 5 In the meantime, prepare the filling. Place soaked dates (drained), almond butter, lemon juice, salt, and 2-3 tablespoon of soaking water into a blender or food processor. Blend until smooth. The filling should be creamy but spreadable.
- Step 6 Once the crust is cool, spread a thick layer of “toffee” filling onto the crust. Cut bananas in thin slices, drizzle with lemon juice to prevent the bananas from browning and place them on top of the filling.
- Step 7 Remove the coconut milk from the fridge and scoop off the solid part of the cream (use the liquid for your next smoothie) and beat until smooth using an electric mixer or a whisk.
- Step 8 Spread a thin layer on top, and finish off with another layer of banana slices. Dust with cocoa powder if using.
