This post is also available in german/deutsch
Vegan banoffee pie yes, just delicious and as the name suggests, bananas and toffee (caramel) are included.
And like everything that tastes super yummy is sinned here when eating.
Just stay cool and don´t eat everything at once.
The vegan Banoffee pie is ready in 20 minutes. If you already have caramel sauce in reserve.
Ideal for a spontaneous coffee trip or if you have some ripe bananas left over but don´t want to make a smoothie out of it.
The base is made easily from biscuits and oats, the caramel sauce e.g. from coconut sugar and coconut milk and vegan soy cream, ready.
But beware!
Extreme danger for sweet tooth and also for all others.
 |
 |
 |
 |
vegan banoffee pie
base
154 g cookies with filling
2 tbsp oats
70 g of butter, melted
Coconut caramel sauce
300 ml coconut milk (can)
100 g of coconut blossom sugar
pinch of salt
or
this peanut butter caramel
filling
1-2 bananas
200 ml of vegan whipped cream, cold
also
long tart form 21 cm
or
18 cm round tart tin
We start with the caramel sauce, because it still has to cool down.
Coconut caramel sauce
Bring coconut milk to a boil and stir in the sugar. Place in medium heat and simmer for 20-25 minutes. Keep stirring. The mass gets thicker with time.
Fill in a glass and let it cool.
base
Add cookies and oats to the food processor and mix well. Add butter and pinch of salt and mix to a crumbly mass.
Press the crumbs in the bottom of the pan and press it up along the sides. Chill the crust until firm.
Remove the tart from the fridge and carefully remove it from the tin.
Pour the caramel sauce over the crust. Top with banana slices. Beat the cream very lightly about 4 minutes or until stiff peaks form. Spread on the banana slices. Sprinkle with grated chocolate and chill until served.
Enjoy the meal.
If you try this banoffee pie or one of my other recipes, please leave us a comment how you liked it.Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE so we don´t miss a post.
Vegan Banoffee Pie
Ingredients
base
- 154 g cookies with cream filling vegan
- 2 tbsp oats
- 70 g of butter melted
Coconut caramel sauce
- 300 ml coconut milk can
- 100 g coconut blossom sugar
- pinch of salt
- or
- peanut butter caramel
filling
- 1-2 bananas
- 200 ml of vegan whipped cream cold
also
- long tart form 21 cm
- or
- 18 cm round tart shape
Instructions
- We start with the caramel sauce, because it still has to cool down.
Coconut caramel sauce
- Bring coconut milk to a boil and stir in the sugar. Place in medium heat and simmer for 20-25 minutes. Keep stirring. The mass gets thicker with time.
- Fill in a glass and let it cool.
base
- Add cookies and oats to the food processor and mix well. Add butter and pinch of salt and mix to a crumbly mass.
- Press the crumbs in the bottom of the pan and press it up along the sides. Chill the crust until firm.
- Remove the tart from the fridge and carefully remove it from the tin.
- Pour the caramel sauce over the crust. Top with banana slices. Beat the cream very lightly about 4 minutes or until stiff peaks form. Spread on the banana slices. Sprinkle with grated chocolate and chill until served.
- Enjoy the meal.
If you like you can Pin our Pictures on Pinterest.
©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.
[…] English […]