Ever since we watched David Attenborough's newest film, PK and I have been trying our best to try harder at eating plant-based foods. This also goes for treats! I attempted at making a vegan banoffee pie and it was so good but I couldn't get the pie crust out of the tin and the vegan whipped cream did not hold until dinner time sadly 😅 Saying that, it was still really tasty and I loved how light (and might I say guilt-free) the vegan whipped cream tasted. It didn't leave a heavy whipped cream aftertaste which sometimes makes me feel a bit sick.
Naturally, I had to make this again, but this time I opted for a deconstructed lookin' banoffee pie. Apart from it being super easy to make, it also cuts the calories as we don't need to add extra butter to bind the crushed digestives together. The recipe below will teach you how to make a vegan caramel sauce that is luxurious and deep in flavour. All in all, I think you should try making this vegan dessert ASAP.
I will also be giving you an alternative to the coconut yoghurt as I really do believe it will be even tastier with the Elmlea Plant-based Double Cream, but of course requires more effort. Let us know if you try this out and don't forget to tag us on the gram @SezPK 🤤
Please note that I have made this as a dessert for a curry feast, so have added extra spices to align with the other dishes but feel free to skip out the spices if you don't want them in the dessert.
Serves: 4 people
Difficulty: Level 1
Wow factor: ⭐️⭐️⭐️⭐️⭐
For the vegan caramel sauce:
400ml can coconut milk
50gr soft brown sugar
50gr dark brown sugar
A pinch of salt
6 whole cardamom pods or 1tsp vanilla extract if you want to skip the spice
For the plant-based whipped cream (if you are too lazy to do this just substitute this with a 500gr vegan yoghurt, I used Alpro soya with coconut but other flavours like vanilla would be lovely too):
270ml plant-based double cream - I used Elmlea
5tbsp icing sugar
1tsp vanilla extract
12 digestive biscuits
5 hobnobs / oat biscuits
5 of ginger snaps (or sub this with more hobnobs / oat biscuits if you don't want the spice)
60 gr dark chocolate of choice
A dash of ground cinnamon (optional)
First up, make the vegan caramel sauce. Tip in coconut milk into a saucepan. Put it over medium heat and add the sugar, salt and cardamom pods / vanilla extract. Mix well and bring this mixture to a boil.
Once boiling, reduce the heat to low and let it simmer until the liquid reduces into a caramel-looking sauce. It took me around 40 minutes for the sauce to thicken up and reduce, but you might want to check it at 30 minutes. Ensure you stir this too occasionally as you don't want the sauce to burn. Once that is done, transfer to a container or a jar, let it cool, and pop it in the fridge for at least 2 hours.
If you are making the vegan whipped cream then continue with this step. If not, please skip to step 3. When you have around 3 hours away from serving time, make the whipped cream. In a large mixing bowl, pour in the vegan double cream. Use your electric whisk to whip this up into soft peaks. It might take some time but be patient. Once it has formed some peaks, slowly add in your sugar and vanilla extract. Don't be rough as this might kill all the air bubbles you have just created. When that is done, set aside.
To assemble, you want to take 4 clean glasses. In another bowl, crush 10 digestive biscuits, and all the other biscuits you want to use.
Slice your bananas thinly, and shave your dark chocolate of choice. If you are using ground cinnamon, add your cinnamon to your shaved dark chocolate.
Now it is time to put it all together! Take your caramel sauce out of the fridge and let's start layering. Add the crushed biscuits to form the first layer. Then add around 1 to 2tbsp of caramel sauce for the next layer. Now lay your thinly sliced bananas to create the next layer. Sprinkle some shaved chocolate on top of the bananas and after that, you want to add around 2tbsp of your vegan whipped cream or your vegan yoghurt. Repeat all these layers one last time, then sprinkle a bit of the shaved choc on top.
Repeat step 6 until you have 4 individual deconstructed banoffee pies.
Break the 2 digestives in half and use this to decorate your banoffee pies. Place these babies in the fridge until it is time to serve. Enjoy!