Vegan Banoffee Pies

As someone who usually orders desserts that have the word 'chocolate' in them, I often overlook and underestimate many other tasty options. But when I tried the Caramel Condensed SoyMilk from Vegan Perfection, I knew I had to make a vegan version of a banoffee pie. 

Using Coconut Whipping Cream, crunchy oats and fresh banana, these individual pies are light, creamy and just sweet enough. You can make the cases in advance and store them in the fridge or freezer until ready to use, and the complete pies last several days in a cold temperature. A masterpiece, to be sure.

 

Ingredients for the pastry

  • 200g plain flour
  • 50g quick oats
  • 30g brown sugar
  • 2 tbs vegan butter, cold
  • 2 tbs oat milk, cold
  • 1 tbs water, cold

Ingredients for the filling

Banoffee Pie

Banoffee Pie

Vegan Pies

Vegan dessert

Vegan recipe

Vegan Banoffee Pie Recipe

Vegan dessert

Vegan pies

Vegan dessert recipe

 

 

 

 

Instructions for the pastry

  • Preheat oven to approximately 200 degrees Celsius and set aside one medium-sized pie tin or four single-sized tins. 
  • In a food processor, blend flour, oats and sugar until mixture resembles a fine crumb. 
  • Add butter and blitz until combined.
  • Add milk and water and blend again until mixture comes together.
  • Press into prepared tins.
  • Bake for approximately 20 minutes until firm and brown. Set aside to cool completely. 

Instructions for the filling

  • Evenly divide caramel into cases, then layer banana on top.
  • Beat cream and sugar until thick, then pipe or spoon on top of banana. 
  • Top with extra banana or toppings of your choice.

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