Description
This Vegan Banoffee Pie combines a crunchy vegan cookie crust with a rich, homemade vegan toffee filling, topped with fresh bananas and espresso-flavored vegan whipped cream. It’s a decadent, dairy-free twist on the classic banoffee dessert perfect for gatherings or a special treat.
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 the pan: Lightly grease a 9-inch pie tin with oil or vegan butter. Line the base with a round of parchment paper, cutting small slits around the edges to prevent creasing and ensure it sits neatly in the tin.
- Make the crust: Place the vegan cookies in a large ziplock bag and crush finely using a rolling pin, or pulse in a food processor until ground. Transfer crumbs to a bowl and mix with the melted vegan butter until the texture resembles wet sand.
- Form the crust: Press the cookie and butter mixture firmly and evenly into the prepared pan’s base using a spoon or flat-bottomed glass. Freeze the crust to set while preparing the toffee filling.
- Prepare toffee filling: In a saucepan over medium heat, combine brown sugar, granulated sugar, vegan butter, and apple cider vinegar. Stir until melted and bubbling. Add vegan condensed milk, cooking and stirring frequently until the mixture reaches 112°C (234°F) on a candy thermometer.
- Assemble pie base: Let the toffee cool 5-10 minutes, stir gently, then pour it evenly over the chilled crust. Refrigerate for at least 2 hours or overnight to set. Delay adding toppings until serving to keep them fresh.
- Create toppings: Whisk together instant espresso powder and chilled vegan whipping cream until light and fluffy. Slice bananas lengthwise and layer over the set toffee. Spoon the espresso whipped cream atop the bananas and garnish with dark chocolate shavings for a final touch.
Notes
- Use gluten-free vegan cookies if gluten sensitivity is a concern.
- Vegan condensed milk can be store-bought or homemade using sweetened plant milk reduction.
- For best results, chill the vegan whipping cream thoroughly before whipping to achieve firmness.
- The toffee must reach 112°C (234°F) to ensure proper caramel consistency.
- If you don’t have a candy thermometer, cook the toffee until it thickens noticeably and pulls away from the pan edges slightly.
