This veganized version of a banoffee pie with chocolate and coconut takes the concept of banoffee to a whole new level.
|For the base:|
|Almonds||150 Gram (((1 cup)))|
|Dessicated coconut||50 Gram (((1/2 cup)))|
|Raw cacao powder||45 Gram (((3 tbsp,or cooa powder)))|
|Soft dates||100 Gram (((1/2 cup,such as Iranian dates or Medjool dates)))|
|For the banoffee filling:|
|Dates||200 Gram (((1 cup)))|
|Water||60 Milliliter (((1/4 cup)))|
|Vanilla extract||1/4 Teaspoon|
|Bananas||2 (((not super ripe but not super raw)))|
|Lemon juice||1 Tablespoon|
|For the topping:|
|Coconut cream||180 Milliliter (((3/4 cup)))|
|Vanilla extract||1 Teaspoon|
|Maple syrup/Agave||1 Tablespoon (((honey if not vegan|
1.Cover an 8-inch pan with plastic wrap (clingfilm) leaving some hanging over as excess.
2.To make the base, place the almonds and coconut in a food processor and blitz the ingredients together until you're left with a damp rubble.
3.Add in the dates and coconut oil, then mix for a few more minutes or until the mixture comes together, forming a mass.
4.Press the mixture into the prepared pan and about 1.5 inches (2.5 cm) up the sides, then place in the freezer to set, until solid.
5.In the meantime, prepare the salted caramel filling.
6.Place the dates into a food processor along with the water, salt and vanilla.
7.Blend the ingredients together until the dates are completely smooth and the mixture and form a nice, toffee-like paste. Add more salt/vanilla if desired.
8.Slice the bananas and sprinkle atop the lemon juice to prevent them from browning.
9.Next make the coconut whipped cream (see notes for what it is).
10.Place the chilled coconut cream into a bowl.
11.Whip using an electric mixer or hand held whisk until it has doubled in size and the mixture forms nice peaks.
12.Gently mix in the maple syrup and vanilla extract.
13.To assemble the pie, gently remove the plastic wrapped base from the cake tin, then peel it off of the base. Because the base was in the freezer, it should be nice and firm.
14.Pour the date caramel into the base and spread evenly to cover the inside entirely.
15.Scatter atop the banana slices, covering the date caramel entirely.
16.Dollop atop the coconut whipped cream, creating peaks using your knife or spatula for a nice finishing effect (see the vide0).
17.Dust with cocoa/cacao powder or scatter atop some raw cacao nibs or grated chocolate (vegan chocolate if vegan).
Because this dish has fresh fruit, it won't last more than a few days once you assemble it. I recommend making the base and dates caramel ahead of time- the coconut whip and bananas should be prepared the day of/day before serving. The base keeps well in the freezer for up to 2 months, as would the date caramel.
*Coconut cream is the fatty part in a can of coconut milk. Place your coconut milk in the refrigerator the night before using it. Be careful not to shake the jar. The thick, fatty part will rise to the top- scoop this part out. Leave the water behind (it can be used in smoothies!). *Because this.