No feast is truly complete without a show-stopping dessert, and this time I've created a refined sugar-free banoffee pie that's pure indulgence. With just a handful of simple ingredients and easy steps, you can create a dessert that everyone will absolutely adore!
Vegan, Refined Sugar Free, Nut Free | Serves 9 | DESSERT
Ingredients:
Base:
- 80g plant-based butter
- 250g sugar-free digestive biscuits
Date Caramel:
- 400g Medjool dates
- Pinch of salt
Bananas:
- 2 bananas
- 1/2 lemon, juice
Cream:
- 400ml whipping cream (I used the coconut whipping cream from Nature's Charm)
- 2 tablespoons maple syrup
- 1 teaspoon of vanilla bean paste
Decorate:
- Dark chocolate
Steps:
1.In a food processor, add the biscuits and blend.
2.Then add the melted butter and blend again until you get a sand-like consistency.
3.Place the biscuit and butter mixture in a tart pan or springform pan (I used a 24cm diameter round dish with a removable base) and then press down on an even layer to create a base.
4.For the date caramel, remove the pits from the dates and soak them in boiling water for 10 minutes.
5.Add the soaked dates in a food processor, along with 60ml of the soaking water and a pinch of salt and blend until you get a paste. Stop and scrape the sides of the blender as needed.
6.Spread the date caramel on top of the biscuit base in an even layer and place the pan in the freezer to set for a bit, until we are ready for the next step.
7.Peel and cut the bananas into slices and drizzle some lemon juice on top to prevent any browning.
8.For the cream, add all the ingredients in a large bowl and use a hand mixer to combine.
9.Add a layer of bananas on top of the date caramel, then add the cream and make swirls with a spoon to spread it around.
10.Use a vegetable peeler to add some chocolate shavings on top and refrigerate for at least an hour before you serve.
Enjoy!
Notes:
*Place the whipping cream in the fridge overnight or at least for a couple of hours.
*You can use any round pan/dish you have, but I prefer something with a removable base to cut clearer pieces.
*Store in the fridge covered for up to 4 days.
*If you don't like the taste of coconut, maybe use oat whipping cream or another alternative.