5 December 2015

Skin Food: Vegan Banoffee Pie

I rustled up this banana-toffee number for the boy's birthday after watching a cooking show where he begged to then me to have a crack at one myself. With no real cream or brown sugar in sight, I wasn't all too sure how this alternative would turn out, but with a few clever replacements, it actually just happened to be one of the best banoffee's I've ever tasted and only uses a handful of ingredients which can always be found in the kitchen cupboard. What's more, the steps to get there couldn't be any easier - let me walk you through...

Serves 8
For the base:
2 mugs oats
2 tbsp agave nectar
1 tbsp coconut oil
1 tbsp almond butter

For the filling:

2 ripe bananas
1 tbsp almond butter
3 tbsp coconut sugar
3 tbsp maple syrup

For the topping: 
4 bananas, sliced
1 can coconut milk (left in the fridge overnight)
1/2 cup shredded coconut
1/4 cup cacao nibs

For the base, blend all of the ingredients together in a food processor until the mixture sticks. Transfer to a flan tin greased with coconut oil and press down evenly with fingers. Prick with a fork and place in the oven on 180 degrees celsius for 15 mins, remove from the oven and set aside to cool. 

To make the filling, melt the coconut oil and maple syrup together in a non-stick pan on a medium head until a pure liquid. In the meantime, blend the banana and almond butter together in a food processor. Add in the sugar syrup and blend again. Pour the banoffee mix over the base and leave to set in the fridge for 30 mins.

For the topping, remove the pie from the fridge and arrange the slice banana on the top. If the coconut milk has been cooled overnight, the thicker cream should raise to the top and the water will sink to the bottom. Using a spoon, scoop off the thicker parts off the surface until you hit the water, reserve the water for smoothies etc, and place the cream in a bowl and whisk. Add in shredded coconut to further thicken, whip well and then spread out on top of the pie. Sprinkle with cacao nibs and place back in the fridge for at least another 30 mins until serving.

Just as a heads up, our pie managed to last two days between two of us. The best part about it is that you won't feel guilty each mouthful, or when going back for seconds - a slice, anyone?

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