Now this is what I call a proper pudding! Rich, indulgent, belly busting and totally delicious! I decided to do a switch-a-roo job on this classic pud and instead of making it raw or super healthy I simply switched a traditional all butter biscuit base for a dairy and gluten free biscuit base!
I made the caramel from dates instead of sugar though as I really don’t like the idea of cooking sugar in a pan. It sounds dangerous, hot and messy! To top it off I was really impressed with how well coconut cream whipped, it became soft and smooth and perfect for this pie.
This pudding definitely tastes like the real deal, even the coconut cream topping felt like it belonged (which I wasn’t sure it would, even though I love coconut).
I have a confession, healthy people and people with self control please look away now……. After photographing this I ate a huge, HUGE, slice of pie… Before my dinner!
It was an innocent mistake. I blame the fork!
I photographed this beautiful gooey, sweet pie and then thought “Well I should really try it incase its horrible and I’m wasting time taking pics” (as if!). So I took one bite of the slice. Then another. Then I blacked out and when I awoke 10 seconds later the slice had gone. This is definitely one to take to work/ friends/ family asap to save myself.
Dairy Free, Gluten Free, Vegan, Moreish
300g Dairy and Gluten free biscuits (I used free from digestives)
85g Dairy Free Butter (I used Pure Sunflower)
14 dates
1 heaped tspn Almond Butter
1/2 Cup Almond Milk
Splash Vanilla Essence
2 Large Bananas
1 Can Coconut Cream (this will need to be refrigerated over night)
Vegan Choc Sprinkles or grated dark chocolate
*Put your can of coconut cream in the fridge over night*
In a food processor blitz the biscuits until they resemble a fine crumb. Melt the butter then pour it into the processor and mix with the biscuits.
Tip the now wet biscuit crumb into a greased cake tin or pie dish and press down to line the bottom of the tin.
Blend together the dates, almond butter, almond milk and vanilla until smooth. It should be thick and gooey and not too runny.
Pour the caramel onto the biscuit base and spread out for an even covering.
Peel and slice your bananas into coins and put a layer of sliced banana evenly over the caramel.
Take your can of coconut milk out of the fridge and open it up. Scoop the firm cream out of the top and put it in a bowl (keep the water for another recipe), add a splash of vanilla to the bowl and then whisk it until it is soft and forms peaks.
Spoon the coconut cream on top of the banana layer and smooth down gently with the back of a spoon or a spatula.
Sprinkle over grated dark choc or chocolate sprinkles and serve chilled!
I feel like this is proof that ANYTHING can be made vegan 🙂
I’ve shared this over at the Virtual Vegan Linky Potluck hosted by Annie from An Unrefined Vegan and Poppy from Bunny Kitchen! Click here to see the whole party!
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I’m trying to think of something to write but all I can think of is eeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee!
eeeeeeeeeeeeeeeeeee is a pretty good comment! 🙂 made me giggle anyway! x
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Oh my this looks absolutely fantastic! I’ve been meaning to make it myself for aaaages, ever since I had some over 15 years ago in my non-vegan days in England. Saving this recipe!
Brilliant! Hope you enjoy it! 🙂 x
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At last a banoffee pie I can eat!
I used to make trays of these when I worked in a veggie restaurant, along with boiling tins of condensed milk for the toffee, but have never eaten one.
Thanks!
I was always amazed how boiling a can of condensed milk made toffee, I used to make it that way with my mum as a child. This caramel is much more friendly 🙂
Any dessert that is belly-busting gets my attention ;-)!
Any food that is belly busting seems to be my kinda food haha! This recipe would probably top the belly busters from all my puddings so far x
Banoffee is my absolute favourite. Thank you so much for this as I’ve not had it since going vegan!
oooh you are totally welcome! Hope it fills the banoffee hole that has been forming since going vegan 😛 x
As I always say, eat dessert first — because you never know when you’re going to die. 😉
I’ve never had banoffee pie before, but I should make definitely make this for my best friend, whose favorite kind is banana cream. If I eat half of it myself, it’ll just be because I don’t want him to have to worry about leftovers, right?
Better eat it for breakfast then!! I think your friend will love you forever for making this 🙂 even if you do eat half first 😉
I have never had banoffee pie, truth be told I barely know what it is. I always think it’s going to be coffee flavoured…but it’s banana toffee right? Either way, it looks incredible and I want to eat it!
I used to think the same, but no coffee in sight here 🙂 Its a toffee banana squidgy heaven!
i am so incredibly happy you posted this recipe! i haven’t had banoffee pie since i lived in england (pre-vegan days)
YAY! Quick, get the blender out and make one 🙂 It sounds like it’s been too long and you definitely deserve it!
Yes! My favourite pudding, I love banoffee pie so much. Thanks for sharing this x x
It was never one I would order before because of all the cream but now it will be a firm fave recipe in my house! 🙂
that is a heavenly ingredients list. oh my! you made me giggle with your ‘blacked out and when I awoke…’ comment. Funny. Yummy.
Hehe, I should get it checked out..it happens too often 😉 x