Almond-coconut crust layered with creamy, perfectly sweet vegan caramel, rich coconut whipped cream and sliced bananas. Basically a Banoffee Pie stick in a jar. Banoffee Pie is a British dessert that consists of bananas, dulce de leche, biscuits and a lot of whipped cream. Sounds amazing, however, why not to make it healthier but still amazingly delicious?!
This wonderful treat is made completely plant based, gluten free and naturally sweetened. What’s more, it requires only a few easy steps to make it! You can make it all year round since all the ingredients are simple and bananas are available all year round.
I probably have bananas every single day either in smoothies, sliced up on a toast or a bowl of oatmeal. As you can tell I am a little obsessed and have no idea why I didn’t come up with this recipe earlier!
First, you will need to prepare the pie crust which is super easy. Combine almond flour, shredded coconut and coconut oil, spread over baking sheet and bake until golden brown. For the vegan caramel, just place all the ingredients in a blender and blend until smooth. Easy peasy!
Make sure you pop a can of coconut milk in the fridge the night before (the longer the better!). Part of the milk will solidify and that’s what you will use to create a whipped cream. I tried many coconut milks and this is the one that solidify the best. Then, all you need to do is just whip the coconut cream with a splash of maple syrup. Bananas and caramel provide a lot of sweetness, but if you like things even sweeter add some extra maple syrup!
If you don’t feel like making a whole pie but love this combination, then you’ve got to try this Banoffee Pie Parfait! It’s honestly AMAZING!
Ingredients
- 1/2 cup almond flour
- 1/4 cup shredded coconut
- 2 tbsp coconut oil, melted
- 1/2 cup dates
- 1/3 cup + 3 T almond milk
- 1/4 tsp pure vanilla extract
- pinch of himalayan salt
- 1 can full fat coconut milk, refrigerated overnight
- 2 tsp maple syrup
- 2 small bananas
Instructions
- For the crust, preheat oven to 350F and line baking sheet with a parchment paper. Mix all the ingredients and spread over the baking sheet. Bake until golden brown (around 8-10 minutes). Set aside.
- In a high speed blender or food processor, combine dates, almond milk, vanilla extract and salt. Blend until smooth.
- Scoop out the solid part of coconut milk into a bowl. Add maple syrup and beat using electric mixer until stiff peaks form (around 5 minutes).
- In two jars, layer the almond crust, coconut whip cream, sliced bananas, vegan caramel and top it off with coconut cream. Sprinkle the almond crust on top if you have any left.
- Refrigerate.
2 comments
This parfait sounds devine, so many great flavors and textures to it, specially love that vegan caramel…impressive recipe
It came out really delicious. Thank you Albert!