This vegan Banoffee Pie is creamy, cool and delicious. Just in time for the hot days of summer!
- 2 c rolled oats
- 1 c walnuts
- 1/2 c brown sugar, packed
- 1/2 tsp sea salt
- 1/2 c chilled vegan butter, cubed
- 13 oz full-fat canned coconut milk
- 1 c brown sugar, packed
- 1 tbsp tapioca flour
- 1/4 tsp sea salt
- 4 sliced bananas, ripe
- 1 tsp lemon juice
- 1 tub Vegan Whipped Topping, thawed
- 2 tbsp dark chocolate, chopped optional
Pre-heat oven to 350 degrees.
Combine the oats, walnuts, brown sugar and sea salt in a food processor until crumbly.
Pour the mixture into a pie pan and press with the bottom of a measuring cup to flatten evenly throughout.
Place in a freezer for approximately 15 minutes.
Remove from the freezer and poke holes into the crust with a fork, being careful not to pierce all the way through.
Bake at 350 degrees for 20 minutes. Cool on a wire rack.
Whisk the coconut milk, brown sugar, tapioca and sea salt in a saucepan over medium heat. Continue whisking for 13 minutes, or until sauce thickens and sticks to the sides of the saucepan.
Remove from heat and set aside.
Toss the sliced bananas with the lemon juice in a medium-sized bowl. Once coated, lay the banana evenly over the pie crust.
Slowly pour the toffee filling over the bananas and chill overnight in the refrigerator.
Pour the Vegan Whipped Topping into a chilled metal bowl and whip with beaters until fluffy.
Slowly pour over the chilled pie filling being careful to leave a gap between the edge of the crust to show off the creamy toffee filling!
Top with any remaining sliced banana and sprinkle with optional dark chocolate. Enjoy!