For All Gluten Free Vegan Dessert Lovers 🙂
This Banoffee Pie / Cake is decadent while still feeling light and healthy. This version is no-bake, and dairy-free and has a date and tahini caramel, fresh bananas, and plant-based whipped cream.
Ingredients (6-inch)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• ½ cup almond flour
• 1 cup walnuts & cashews
• 80g pitted dates
• 1 tsp vanilla extract
• 2 Tbsp melted coconut oil
• Pinch sea salt
TOFFEE
• 100g pitted dates, soaked in very hot water for 5 mins
• ¼ cup hulled tahini
• ½ cup almond butter
• 1 cup coconut cream (sub full-fat coconut milk)
• 1 tsp vanilla extract
• Pinch sea salt
TOPPING
• Plant-based whipped cream
• 2 ripe medium bananas
• Dark chocolate
Instructions
1. Add all the ingredients for the crust to the food processor. Process until it reaches this sticky dough stage. Transfer to a pan and press down firmly. Place into the freezer to set while you make the toffee.
2. To make the toffee a bit easier, first soak your dates for 5 mins in the very hot water – this will soften them up and make them easier to process. Drain well.
3. Add softened dates and the remaining ingredients for the toffee to the blender. Blend until smooth and creamy.
4. Spread the toffee filling out over the crust and smooth it out.
5. Slice your bananas and spread a layer of banana on the caramel layer.
6. Repeat step 4 & 5.
7. Return to the freezer to set. (5-6 hours, or overnight)
8. Then spread your whipped cream on top and finish off with some grated dark chocolate.
#vegan #plantbased #glutenfree
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