Name: Mini Vegan Banoffee Pie: The Best Recipe for a Sweet Treat
Prep time: 15 min
Total time: 15 min
Ingredients: 1/3 cup almonds; 1/3 cup cashews; 2 TBSP coconut oil; 2 medjool dates; 1 TBSP coconut oil; Half a medium-small banana, cut into slices; The meat of 1 young coconut; Pinch of vanilla bean seeds; 1 TBSP coconut oil; 1.5 TBSP sweetener of choice (raw honey, maple syrup); 5 gr cacao butter

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I promised to share this recipe a few days ago, and I appreciate your patience! If you’ve been eagerly checking the blog, I sincerely apologize for the delay. But trust me, it’s worth the wait! This heavenly mini vegan banoffee pie features a luxurious coconut cream topping that’s so silky and delicious, I almost licked my blender clean—no shame here!

Putting this pie together is straightforward once you conquer the challenge of cracking open a young coconut. Each layer consists of just a few ingredients, all bursting with flavor. Together, they create pure magic on your palate.

And don’t forget to try another special treat for your taste buds: the Cabbage Potato Pie!

Why You’ll Love This Vegan Banoffee Pie Recipe

This vegan banoffee pie recipe is a delightful twist on the classic dessert, allowing everyone to indulge in its luscious flavors without compromising on dietary preferences. The unique combination of creamy coconut, sweet bananas, and rich caramel creates a symphony of tastes and textures that will leave your taste buds dancing.

The beauty of this recipe lies in its simplicity; using natural ingredients, you can whip up a delectable dessert in just 15 minutes! This raw vegan banoffee pie not only satisfies your sweet tooth but also nourishes your body with wholesome, plant-based ingredients. Perfect for gatherings or a cozy night in, this mini pie proves that vegan desserts can be both indulgent and guilt-free.

Vegan Banoffee Pie Recipe

For 2 Servings

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Ingredients:

For the base:

1/3 cup almonds
1/3 cup cashews
2 TBSP coconut oil

For the caramel layer:

2 medjool dates
1 TBSP coconut oil

For the banana layer:

Half a medium-small banana, cut into slices

For the coconut cream:

The meat of 1 young coconut
Pinch of vanilla bean seeds
1 TBSP coconut oil
1.5 TBSP sweetener of choice (raw honey, maple syrup)
5 gr cacao butter

Steps:

Add all the ingredients for the base to a blender and blitz for a few seconds until you get them finely crushed, but not to a flour consistency. It’s good to leave a bit of crunch.
Divide the base mix in 2 and press it into your chosen mini pie pan (I used a regular muffin pan).
In a bowl, by hand, mix the dates with the coconut oil until you get a gooey, soft, sticky ‘caramel’. Divide it into 2 and press it into the mini pie shapes.
Top the caramel with banana slices and put them into the fridge.
Melt the cacao butter in a bowl, on top of a pot of slowly boiling water (over low heat).
Once cacao butter is melted, add it to your blender together with the rest of the ingredients for the coconut cream and whiz them up until you get the smoothest, silkiest, most delicious cream on the planet.
Scoop the coconut cream into a bowl, cover it and put it in the fridge for 30 minutes to firm up.
Scoop coconut cream on top of the banana slices right before serving.
These mini banoffee pies are kept for 1-2 days in the fridge and are best served chilled.

Notes:

Blend almonds and cashews for a crunchy base. Aim for a coarse texture rather than a fine flour.
Use ripe bananas for the best flavor and sweetness in the banana layer.
Allow the coconut cream to firm up in the fridge for 30 minutes before serving for optimal texture.

Nutrition Facts (per serving)

Calories: 250 kcal
Sugar: 12g
Sodium: 5mg
Total Fat: 16g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Tips for Perfecting Your Banoffee Pie Vegan Recipe

Creating the perfect banoffee pie vegan recipe can be easy with a few handy tips:

Use Ripe Bananas: For the best flavor, make sure to use ripe bananas that are slightly speckled. They will provide the natural sweetness and creaminess needed for this pie.
Chill the Coconut Cream: Allow the coconut cream to firm up in the fridge for at least 30 minutes before serving. This ensures a thicker texture that holds its shape beautifully on top of the pie.
Experiment with Sweeteners: The recipe calls for your choice of sweetener, so feel free to experiment with maple syrup, agave nectar, or even coconut sugar to suit your taste preferences.
Add Crunch: If you like a bit of texture in your dessert, consider adding some chopped nuts or cacao nibs on top of the coconut cream before serving. This will add a delightful crunch that complements the smoothness of the pie.

These tips will help you achieve a flawless mini vegan banoffee pie that will impress anyone who tries it!

#VeganBanoffeePie #VeganDesserts #TalesOfAKitchen

Hungry for more flavor-packed recipes like this Vegan Banoffee Pie? Check out Tales of a Kitchen for a delicious mix of easy and inventive dishes. Whether you’re cooking for a crowd or just yourself, you’ll discover creative ideas and helpful tips to make every meal a hit.