The perfect ‘no bake’ summer dessert. Crunchy biscuit base, sweet caramel, banana and cream. Yum!
Having experimented making different versions of vegan banoffee pie, this is my favourite iteration.
The biscuit base in pretty standard; the McVities digestive biscuits are accidentally vegan.
I was surprised how much I like the date caramel. It’s delicious, easy to make and good for you. If you haven’t tried it, I highly recommend it.
The Elmlea plant double cream makes an excellent whipped cream. Top it all up with dark chocolate shavings and you have a winning dessert.
Tag @apinchofzing on Instagram if you make this dessert or leave a comment below to let me know what you think 😊
Ingredients
Biscuit base
400g Digestive biscuits
50g melted vegan spread
Date caramel
8-10 Medjool dates
1 teaspoon vanilla extract
a pinch of salt
2-3 ripe bananas (sliced)
Whipped cream
270ml Elmlea plant double cream
3 tablespoons sugar
1 teaspoon vanilla extract
50g dark chocolate for decorating
Method
1. Use a food processor to pulse the biscuits to a breadcrumb consistency. Pour in the melted vegan spread and combine well. Press the biscuit mixture into the base of a 9 inch cake tin/dish and refrigerate.
2. To make the date caramel, start by soaking the dates in boiling water for 10 minutes. Remove the dates from the water and save the liquid. Add the dates, vanilla extract and a pinch of salt to a blender and whizz until smooth. If the caramel is too thick, you can add some of the liquid the dates were soaked in, to thin it out.
3. To make the whipped cream, add the double cream, sugar and vanilla extract to a bowl and whisk until thick.
4. Time to assemble the pie. Spread the date caramel over the biscuit base. Place the banana slices on top of the caramel. Pipe the whipped cream on top of the banana layer and grate the dark chocolate over the cream.
5. Place the pie in the fridge and leave to set overnight before serving. Enjoy!
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