I’m not often one for desserts but lately I’ve found myself delving into the world of vegan puddings. In the autumn I started off making a few crumbles with some seasonal fruits, and having tasted Veronica’s Chocolate Orange Cheesecake I suspected there was no end to the possible delights of vegan desserts.
When I got an invite round to a friends for dinner who was kindly cooking up a vegan feast for me and some friends, I knew the least I could do was bring round a delicious dessert. A chilled dessert seamed ideal as I could make it in advance and take it round ready to eat, so I decided on a Banoffee Pie. All the deliciousness of homemade pastry with gooey toffee goodness, cream, chocolate oh yeah and a banana, totally healthy : )
I did some research of different methods for veganising the traditional recipe and made my own recipe somewhere between Mary Berry’s classic and Oh, Ladycakes’ vegan version. Basically substituting butter for dairy-free marg, using coconut milk not cream and coconut milk instead of condensed milk, hence the ba-coco-noffee!
Vegan Banoffee Pie
175 g plain flour
75 g dairy-free margarine
2-3 tbsp cold water
100g soft brown sugar
100g dairy-free margarine
1 tin of full fat coconut milk
1 tsp vanilla extract
2 tsp arrowroot
2 tsp salt
1-2 ripe bananas
1 tin of full fat coconut milk
50 g icing sugar
1/2 tsp vanilla extract
50 g dark chocolate
Start off by putting the tins of coconut milk in the fridge, this separates the fat from the water, and seeming as its only the fat we want, make yourself a plan to make a thai green curry in the next few days to use up the left over coconut milk : )
- Rub the flour and marg together in a large bowl using your finger tips until they resemble fine breadcrumbs.
- Add the water 1 tbsp at a time and bring the mixture together with your hand to form a firm ball.
- Roll out the pastry on a floured surface, then carefully transfer it into a greased flan tin. (Ideally an 8in one where the bottom comes away but I just made do with what I had)
- Trim the edges and place in the fridge for 30 mins.
Meanwhile prepare the filling.
- Gently heat the sugar and marg in a saucepan, until the marg has melted and the sugar dissolved.
- Add in the coconut fat (leaving the coconut water in the tin) and the vanilla extract.
- Stir continuously for 10 minutes over a medium heat.
- Remove from the heat and whisk in the arrowroot, leave to cool.
Whilst the filling is cooling, blind bake the pastry.
- Remove the pastry from the fridge, using a fork, prick some hole into the pastry to allow and air to escape then line with baking paper and fill with baking beans.
- Bake in a pre-heated oven for 15 minutes at 180C, remove the baking paper and baking beans and cook for a further 5 mins until golden brown.
- Remove from the oven and leave to cool.
Once to pastry has cooled, place sliced pieces of banana onto the pastry and pour over the toffee mixture, chill in the fridge for at least two hours, until set.
- When the toffee mixture has set, begin preparing the cream topping.
- Whisk together the coconut fat (again leaving the milk), icing sugar and vanilla extract.
- If you find your mixture is too stiff to spread, gently warm it in a heatproof bowl over a saucepan of simmering water.
- Spread the coconut cream over the toffee filling and set aside.
- Heat the chocolate in a heatproof bowl over a saucepan of simmering water until melted, then drizzle over the pie to finish.
Happy pie eating!