October 26, 2017/ firstname.lastname@example.org / / 0 comments
VEGAN BANOFFEE PIE
October 26, 2017
Super-speedy and dead easy no-bake, gluten-free Banoffee Pie for a last minute healthy dinner party dessert. Enjoy your guilt-free slice of gooey banana and toffee goodness straight from the freezer. Try not to devour it all at once 😉 Perfect for your little ones too.
- Cook: 10 mins
- Yields: 12 slices (depending on generosity)
FOR THE BASE
FOR THE FILLING
FOR THE TOPPING
FOR THE BASE
1Blitz all base ingredients together in a food processor until dough-like consistency forms.
2Press this nutty mixture into a coconut-oil greased round cake tin (with removable base) and place in freezer for half an hour (or just whilst you're making the gooey filling).
FOR THE GOOEY FILLING
1Blitz all the filling ingredients together until a caramel consistency forms (use a spatula to push down the mixture into the food processor bowl trying not to eat it all whilst doing so).
2Spread filling evenly over the base (from the freezer) using a spatula. Return to the freezer whilst you make the choccy topping drizzle.
FOR THE CHOCCY DRIZZLE
1Melt the coconut oil in a bowl over a pan of boiling water (bain marie) on a low heat.
2Once melted, turn the heat off before adding the raw cacao powder and mix well using a metal balloon whisk. Then mix in the maple syrup.
3Drizzle your chocolate sauce over the pie. Return to the freezer for at least half an hour (until the choc sets).
4Store in an airtight container and eat straight from the freezer. Stores for up to 2 weeks (not that it lasts more than 2 minutes in our house).