This veganized version of a banoffee pie with chocolate and coconut takes the concept of banoffee to a whole new level.
I don’t necessarily support the origins of Thanksgiving, nor am I American. But I do appreciate the taking time to reflect back upon this year and think about what I’m grateful for.
This year was challenging. I started university in January, which wasn’t easy, for many reasons. But I’m really thankful to be at the place I am now, with some of the coolest people in the world, doing things that I love. It just goes to show that everything takes time. And for someone who is impatient, that takes a while to learn.
Whether you celebrate Thanksgiving or not, it doesn’t hurt to think about the things that are going right. And whether you celebrate Thanksgiving or not, it doesn’t hurt to make pie either.
This one just so happens to be vegan. The perfect vegan dessert pie for Thanksgiving or any dinner party.
The base is embellished with chocolate and coconut. I make it with almonds, but you could use walnuts or pecans as well. To bind the crust, I add a combination of dates and coconut oil. The coconut oil helps it set and the dates bring everything together. You could use all dates (it would be around 3/4-1 cup) or all coconut oil (at least 1/4 cup – with maybe a few tablespoons of maple syrup or sweetener)- but this is really the optimal mix and I recommend you use both.
Dates – I use soft, Iranian dates, Medjool is also fine. Dry dates will be difficult to use – you could try soaking them in hot water but I can’t guarantee the same texture.
The filling – dates are notable for their natural caramel flavour. We expand upon this notion, adding a touch of salt and vanilla to form the ultimate raw vegan salted caramel.
The topping– coconut whipped cream. I got this idea from my friend, Ronnie. It’s life-changing. To make the coconut whip, you need coconut cream. What’s that, you ask? Well. All you need to do is place a can of coconut milk in the fridge overnight. It will separate into a solid portion and a liquid portion. Scoop that white, creamy solid mass out, leaving behind the water – and whip it good. Make sure not to shake the can before using- because if the cream is too liquidy, it will not whip properly.
This banoffee pie (if made right) is the perfect blend of flavours, a dessert that (mostly) everyone can enjoy. So without further ado, a vegan banoffee pie recipe to try for yourself!
Looking for more banana recipes?
URLs in this post:
[1] Print Recipe: https://hotchocolatehits.com/wprm_print/23471
[2] Pin Recipe: https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fhotchocolatehits.com%2F2017%2F11%2Fvegan-banoffee-pie.html%2F&media=https%3A%2F%2Fhotchocolatehits.com%2Fwp-content%2Fuploads%2F2017%2F11%2FScreenshot-2023-08-31-at-16.12.26.png&description=Vegan+Banoffee+Pie&is_video=false
[3] Rate Recipe: #commentform
[4] Upside-down banana cake: https://hotchocolatehits.com/2017/07/upside-down-banana-cake.html/
[5] Salted caramel banana baked s’mores dip: https://hotchocolatehits.com/2015/08/baked-smores-dip-recipe.html/
[6] Lily’s banana bread: https://hotchocolatehits.com/2015/03/lilys-banana-bread.html/