Description
This Vegan Banoffee Pie is a decadent dairy-free and egg-free dessert that combines a crunchy cookie crust with rich caramel toffee made from vegan condensed milk and brown sugar. Topped with fresh bananas, espresso-infused vegan whipped cream, and dark chocolate shavings, it’s a luscious treat perfect for any occasion.
Ingredients
Scale
Crust
- 250 g vegan cookies (GF if needed)
- 120 g vegan butter, melted
Toffee Filling
- 60 g light brown sugar
- 60 g granulated sugar
- 100 g vegan butter
- ¼ teaspoon apple cider vinegar or lemon juice
- 320 g vegan condensed milk
Toppings
- 3 large bananas
- 2 teaspoons instant espresso powder
- 400 ml vegan whipping cream (chilled)
- 40 g dark chocolate
Instructions
- Prepare: Lightly grease a 9-inch pie tin with a small amount of oil or vegan butter. Line the base with a round of parchment paper, cutting small slits around the edges to help it sit neatly into the tin without creasing.
- Crust: Add the cookies to a large ziplock bag and crush them using a rolling pin until finely ground. Transfer the crumbs to a mixing bowl, pour over the melted vegan butter, and mix with a spatula until the texture resembles wet sand. Alternatively, blend the cookies and butter together in a food processor until evenly combined.
- Form crust: Press the crust mixture firmly into the base of the prepared pan, smoothing it evenly with the back of a spoon or the bottom of a flat glass. Place the crust in the freezer to set while preparing the filling.
- Make toffee filling: In a saucepan, combine the brown sugar, granulated sugar, vegan butter, and apple cider vinegar. Heat over medium heat, stirring frequently, until melted and bubbling into a smooth caramel. Add the vegan condensed milk and continue cooking over medium heat, stirring often, until the mixture reaches 112°C (234°F) on a candy thermometer.
- Cool and set toffee: Allow the toffee to cool for 5-10 minutes, then stir gently and pour it over the chilled crust. Refrigerate the pie for at least 2 hours to set, or cover and chill overnight if preparing ahead. Keep toppings separate until just before serving.
- Prepare toppings and assemble: Whisk the instant espresso powder into the chilled vegan whipping cream until light and fluffy. Slice the bananas lengthwise and layer them over the set toffee. Spoon the whipped espresso cream on top, then finish by sprinkling dark chocolate shavings generously over the pie.
Notes
- Use gluten-free cookies if catering to gluten-sensitive diets.
- Vegan condensed milk can be store-bought or homemade from coconut milk and sugar.
- Chilling the vegan whipping cream beforehand helps it whip better and hold its shape.
- For a stronger coffee flavor, adjust the espresso powder quantity to taste.
- To make chocolate shavings, use a vegetable peeler on a bar of dark chocolate.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
