5 from 3 votes
Vegan Banoffee Pie
Vegan Banoffee Pie made with date caramel and coconut whip. It's naturally sweetened and totally plant based!
Total Time
30 mins
Servings:
10
-12
Calories:
510 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
For the base:
- 3 cups digestive cookie crumbs vegan
- ¼ cup coconut oil melted
For the date caramel
- 2 cups date soaked in hot water for 30 minutes, Medjool, pitted
- ¾ cup plant-based milk unsweetened
- 1 tsp vanilla extract
- pinch of sea salt
For the coconut whip
- 2 coconut milk refrigerated overnight, full-fat, canned
Everything else
- 2 banana sliced, large
- dark chocolate for sprinkling
Instructions
- Place the dates in a bowl and cover with hot water. Set aside to soak while you are preparing the other ingredients.
- Place the digestive cookie crumbs in the bottom of a 9-inch springform pan. Pour the melted coconut oil over top, and using a fork, mix it into the cookie crumbs.
- Using a spatula or the bottom of a glass, press the cookie crumbs down in a firm, even layer.
- Place the pan into the fridge to chill while you prepare the remaining ingredients.
- Drain the dates well and place in a food processor with plant-based milk, vanilla, and a pinch of salt. Pulse a few times to combine, and then blend until smooth.
- To make the coconut whip, open the chilled cans of coconut milk and scoop the firm layer of coconut cream off of the top, into a bowl. Whisk with an electric mixer until light and fluffy, about 2-3 minutes.
- To assemble the pie, spread the date caramel over the chilled digestive crust.
- Top with an even layer of sliced bananas, followed by the coconut cream.
- Top the pie with additional banana slices and shaved dark chocolate if desired.
- Chill for at least one hour before serving.
- To serve, carefully release the ring from the springform pan. Slice into small pieces and lift out using a pie server.
- Enjoy!
Cup of Yum
Notes
- To make digestive cookie crumbs, place a package of vegan digestives into your food processor and run until you have fine-grain crumbs.
- If you can't find vegan digestives, you could sub vegan graham crackers instead.
- Look for a brand of coconut milk that doesn't contain stabilizers that prevent the coconut cream from separating.
Nutrition Information
Calories
510kcal
(26%)
Carbohydrates
73g
(24%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Cholesterol
14mg
(5%)
Sodium
397mg
(17%)
Potassium
361mg
(8%)
Fiber
4g
(16%)
Sugar
33g
(66%)
Vitamin A
120IU
(2%)
Vitamin C
2mg
(2%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 -12
Amount Per Serving
Calories 510
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 397mg | 17% |
| Potassium | 361mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 33g | 66% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.