Vegan Banoffee Pie with Dulce De Leche 🥧🍌
Ingredients
- 400 grams coconut condensed milk
- 15 vegan digestive biscuits
- 70 g melted dairy-free butter
- 3 bananas, sliced
- 300 ml Loco Dairy-Free Thickened Cream
- Shaved chocolate, for serving
Preparation
Preheat the oven to 200°C (390°F).
Pour the coconut condensed milk into a baking dish and cover with aluminum foil. Place the dish onto a tray filled halfway with hot water. Place in the oven and bake for 75 minutes. Add more hot water as needed to maintain water level.
Remove the tray from the oven, stir the mixture, and let the vegan dulce de leche cool down.
Line the bottom of a 22cm springform cake tin with parchment paper.
In a food processor, combine the vegan digestive biscuits and melted dairy-free butter. Pulse until the mixture resembles crumbs.
Transfer the crumbs to the prepared cake tin and press them into the bottom and up the sides to form the crust.
Bake the crust for 5 minutes at 180°C (356°F).
Pour the cooled dulce de leche over the crust and spread it into an even layer.
Cover the tin and refrigerate for 4 hours or overnight until set.
Before serving, beat the Loco Dairy-Free Thickened Cream until soft peaks form.
Remove the pie from the fridge, place banana slices on top of the dulce de leche in a single layer.
Spoon the whipped cream over the bananas and sprinkle shaved chocolate on top.
Slice and enjoy this delectable vegan banoffee pie!