Vegan Banoffee Pie (Serves 10-12)
400ml can Biona Organic Coconut Milk
1 tsp vanilla extract
100g soft dark brown sugar
Large pinch of salt
150g plain Hobnob biscuits
150g vegan digestive biscuits
100g vegan butter, melted
For the filling:
2 x 400ml cans of Biona Organic Coconut Cream
40g vegan dark chocolate, grated
2-3 ripe bananas, as needed, thickly sliced
- Pour the coconut milk into a small saucepan over a medium heat and add the vanilla extract, sugar and salt, then bring the mixture up to the boil and reduce the heat to simmer gently for 20-25 minutes until reduced and syrupy, stirring occasionally. Leave this caramel mixture to cool, the put it in the fridge for 1-2 hours to firm up.
- Crush both types of biscuits by putting them in a plastic bag and bashing them with a rolling pin until they turn into crumbs. (Alternatively, you can put them into a food processor and pulse to turn them into crumbs.) Tip into a bowl and pour the melted butter over the top. Mix well and then tip the mixture into a 23cm loose-based tart tin. Using your fingers, push the biscuits right up the edges of the tin. Use the bottom of a glass to press the mixture evenly down over the base. Put in the fridge for 1 hour to set.
- To make the filling, open each tin of coconut cream and drain out the watery liquid. Put in a bowl and stir together.
- Sprinkle half the dark chocolate over the biscuit base to cover. Pour over the caramel mixture and spread to the edges evenly. Next, lay the banana slices on top in a single layer. Top with spoonfuls of the coconut cream and make a few swirls using a spoon. Sprinkle over the remaining chocolate. Leave the pie in the fridge until you are ready to serve.