Tropical Banoffee Pie. Vegan.

The skies are grey today.  Steely grey.  Mid-winter grey.

And it’s pouring with rain.

winter grey days…rainy days…

Time to curl up with a good book, and a slice of Tropical Banoffee Pie…..

vegan banoffee pie

Straight from the 1970’s, revamped + veganised: with a ginger crunch biscuit base, date puree, dark muscovado + coconut cream ‘dulce de leche’ caramelised sauce: infused with vanilla and lime, lemon and lime soaked bananas and coconut whipped cream….(with an optional dash of rum)……

… a little bit of vegan heaven…..

vegan paradise?….quite possibly….

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TROPICAL BANOFFEE PIE

serves 6

Ingredients:  

  • 200gms. vegan ginger crunch biscuits
  • 60gms. vegan spread : suitable for baking
  • 10gms. coconut oil
  • 2 x 400ml. tins of coconut milk ( refrigerated overnight)
  • 75gms. dark unrefined musocvado sugar
  • 1 tsp. vanilla extract
  • 25gms. golden caster sugar
  • 3-5 bananas (depending on size)
  • juice 2 limes
  • juice 1/2 lemon
  • 100gms. soft dried dates
  • 200-300ml. water
  • 10 – 15 ml. rum (optional)

Method:

  • Open 1 tin of coconut milk and drain away the coconut water, which will have separated after refrigeration.
  • Transfer the remaining coconut cream to a heavy saucepan and add muscovado sugar.
  • Bring to boil, and boil on a medium-high heat for 12 mins, until the caramel sauce darkens and thickens.  Add and stir in vanilla extract and juice 1/2 lime.
  • Leave to cool, and then chill in refrigerator for 50-60mins.

Prepare base:

  • Place  ginger crunch biscuits in a food processor and blitz until medium/fine ground.
  • Melt vegan spread and coconut oil in a saucepan and add crumbled biscuits.
  • Stir until evenly blended.
  • Transfer biscuit mixture to a  24cm. diameter flan dish.
  • Smooth evenly into dish, and press down to compact.
  • Chill in refrigerator 30 mins.
  • Bake biscuit base in pre-heated oven Gas Mk 4/ 180C for 15 mins.
  • Allow to cool and then chill in refrigerator.

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Prepare bananas:

  • Slice bananas, place in a bowl  and pour in the juice of 1 lime, and juice 1/2 lemon.  Stir to combine.
  • Leave to marinade.

Prepare date puree:

  • Place dates and 200-300ml. water in a saucepan and bring to boil.  Simmer gently, covered, until dates are soft.
  • Transfer dates to blender, with enough cooking water to create a smooth thick puree.
  • Blend 1-2 mins.
  • Add juice 1/2 lime, and blend for 10 secs.
  • Allow to cool.

Assemble pie:

  • Spread date puree evenly across the chilled biscuit base.
  • Cover the date puree evenly with banana slices.
  • Smooth the chilled caramel sauce – ‘dulce de leche’ – evenly over the bananas.
  • Chill until ready to serve.

Prepare coconut cream topping just before serving:

  • Take second tin of refrigerated coconut milk.
  • Open and drain away coconut water.
  • Transfer coconut cream to a deep-sided bowl.  Add 25 gms. golden caster sugar.
  • Whisk until whipped and light. ( 3-5 mins).  Add optional rum.
  • Cover pie with whipped coconut cream.
  • Garnish with the zest of a lime.

 

Slice and serve.

… dream on ….

§

peace

.

enjoy

.

.

 

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