No Bake Vegan Banoffee Pie Recipes

NO-BAKE BANOFFEE PIE | VEGAN DESSERT RECIPE | NāKD

Steps:

• TO MAKE THE BASE
• Line a 9-inch loose-base flan tin with grease-proof paper
• Add all of the base ingredients into a blender/food processor and whizz up until ground (but not fully ground as it's nice to have a textured/nutty base)
• Press the mixture into the lined tin making sure its compact. Pop the tin into the freezer whilst you make the caramel sauce
• TO MAKE THE CARAMEL SAUCE
• Add the coconut cream, sugar and cornstarch into a medium-sized saucepan and whisk together over medium heat
• Whisk continuously for about 10-15 minutes until the sauce begins to thicken. Once thick, turn off the heat and allow it to cool slightly
• Finely slice the bananas and place them into a bowl with a teaspoon of lemon juice. This prevents the bananas from browning
• Layer the bananas evenly on the crust and pour over the caramel sauce, making sure to even it out. You can add extra sliced banana on the top of the sauce (optional)
• Place the pie into the fridge to set overnight.

NO-BAKE VEGAN BANOFFEE PIE

Steps:

• Ahead of time, begin by preparing the cashews for the filling. Soak the cashews in water for a minimum of 4 hours before rinsing with clean water and draining them, or quick soak in boiled water for 1 hour.
• If you are using raw buckwheat groats, you will need to toast them. Using a pan over medium heat, roast them in batches for 4 to 5 minutes until they begin to brown, tossing them so they brown evenly. Allow them to cool before using.
• To prepare the crust, put the buckwheat, oats and salt in your food processor and blitz until they form a tight crumb consistency. Add in the coconut oil, maple syrup and nutmeg and blend until the mixture begins to stick together to form a dough.
• Line the bottom of a 9 x 3-inch (23 x 7.5-cm) cake pan with some parchment paper before pressing the dough into the bottom and approximately 2½ inches (6.5 cm) up the sides of the pan. Use the flat bottom of a glass to smooth out the dough evenly. Trim the top edges with a knife to make them smooth and even. Set aside in the freezer while you make the rest of the pie.
• For the filling, put all the filling ingredients in your high-speed blender and blitz until smooth and creamy without any lumps. Pour the mixture into the pan and tap the tin on your counter to knock out any air bubbles. Place in the freezer to set for 2 hours.
• Clean your blender and next make the caramel by putting all of the ingredients in it and blitzing them until they form a smooth paste. Remove the pie from the freezer, spoon the caramel on top of the pie and smooth out using a spatula. Place the pie back in the freezer to set fully for another 2 hours.
• Once ready, remove the pie from the pan while still frozen. Slice the bananas into coins and dip them into the lemon juice. This will prevent them from discoloring. Put them on a sheet of parchment paper to remove any excess moisture. Arrange the banana coins in a circular design to cover the entire top of the tart.
• For the cream, put the coconut milk, vanilla extract and maple syrup in a bowl and whisk using your electric mixer until soft peaks form. Transfer the cream to a piping bag fitted with an open star tip and pipe some peaks on top of the pie.
• Lastly, to prepare the sauce, put the peanut butter and maple syrup in a bowl and whisk until smooth. Drizzle the sauce on top of the pie, sprinkle with dark chocolate chunks, if desired, and serve.

NO-BAKE BANOFFEE PIE

Steps:

• Add graham crackers to the bowl of a food processor and pulse until completely crushed. While blending, add in the 1/2 tsp. salt and melted butter until the mixture is coarse and sandy. Pour into a 9-inch pie pan and press evenly on the bottom and slightly up the sides. Refrigerate for 30 minutes before filling.
• Add the pitted dates to a bowl and pour boiling water overtop. Soak for 10 minutes or until plump and sticky. Drain the dates and place in a high-speed blender with tahini and salt. Process while gradually pouring in the coconut milk.
• When the crust has set, use the back of a wet spoon to gently spread the date mixture over the base of the crust. Place half of the sliced bananas on top of the date mixture and press down lightly to hold.
• Using an electric mixer, beat the heavy cream and vanilla on medium speed until stiff peaks form. Spread the whipped cream over the pie, leaving a 1-inch border around the edge. Place the remaining banana slices on top in a circular pattern. Use a microplane to grate chocolate overtop.
• Serve immediately.

NO-BAKE VEGAN BANOFFEE PIE

Steps:

• Mix the tofu, soy milk, and syrup into a food processor (or blender).
• Pour into a pan and heat (set at low) for about 12 minutes while stirring at various intervals. Mixture will start to caramelize; keep stirring until it gains a thicker consistency.
• Layer crushed grahams onto a cake or pie tin and set bananas on top. Pour mixture while still hot, smooth out, and cool in fridge for about one hour.
• Once chilled, spread whipping cream on top and sprinkle (liberally) with cacao powder. Chill for another 30 minutes before serving.