Three-layer Banoffee pie
This vegan recipe for three-layer Banoffee pie is amazing and healthyish enough to have it for breakfast.
6 people
Ingredients
First layer
- 2 ½ cups French Vanilla Almond Cascadian Farm Granola
- 2 tablespoons maple or agave syrup
- 2 dates pitted
- 2 tablespoons almond butter
Banana caramel
- 1 tablespoon coconut oil melted
- 6 dates pitted and soaked in boiling water for 10 minutes. Save the liquid.
- 4 tablespoons almond butter
- 2 tablespoons water soaking liquid from the dates
- 1 teaspoon vanilla extract
- A good pinch of sea salt
- 2 ripe bananas
2 sliced bananas for the banana layer
Whipped coconut cream
- 1 can 15 ounces can full-fat coconut milk (cooled for over an hour or overnight in the fridge)
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- For the first layer put into a food processor the granola, the maple syrup, the dates and almond butter. Pulse until a chunky crumble forms. Place the mixture in a mixing bowl until ready to use.
- For the banana caramel. Soak the pitted dates for ten minutes in boiling water. Then put them in the food processor with two tablespoons of the soaking liquid. Add the coconut oil, the almond butter, the vanilla, the salt, and the bananas. Mix until smooth.
- In a large bowl scoop, the thick white top layer from the coconut milk can. Add the maple syrup and vanilla extract and whisk until thick. Put into the fridge until ready to use.
- Divide the first layer crumbles into six small glasses or jars, then do the same with the banana caramel, form the second layer. Then, slice the other two bananas and top the banana caramel with them. Finish each individual banoffee pie with a dollop of whipped coconut cream.
Notes
This pie is best if eaten immediately.