Dessert
Banoffee with Whipped Cream and Chocolate Syrup
![cooktime]()
Cooking time20 minutes![preptime]()
Prep time30 minutes![difficulty]()
DifficultyEasy![servings]()
Servings8 portions
FOR THE CRUST:
- 145 g coconut flour
- 50 g all-purpose flour
- 50 g plant-based butter, melted
- 45 ml maple syrup
- 45 ml coconut oil, melted
- 1 flax egg (1 tbsp flax seeds: 3 tbsp water)
- 1 tsp cinnamon
FOR THE BANANA CARAMEL CREAM:
- 1 1/2 packs Violife Creamy Original
- 2 bananas
- 640 g coconut milk can
- 100 g coconut sugar
- 2 tsp vanilla extract
- 1/2 tsp sea salt
FOR THE CREAMY COCONUT WHIPPED CREAM:
- 1/2 pack Violife Creamy Original
- 100 g coconut cream from a tin (preferable from the freezer)
FOR THE COCOSPREAD SYRUP:
- 1 pack Violife Cocospread
- 4 tbsp coconut milk
TO DECORATE:
- 1 ripe banana, sliced thinly
- To make the crust, place all ingredients in a bowl and mix well, until combined. Transfer in a greased tart tin, with a 20cm diameter and use your fingers to spread the pastry out evenly.
- Place in a preheated oven at 180°C for 15-20 minutes. Set aside to cool.
- For the banana caramel cream, place all ingredients in an electric mixer and beat until creamy. Pour into the baked crust and place in the fridge to set for 2 hours.
- To make the whipped cream, combine the Violife Creamy with the coconut milk, whisking constantly, until a whipped cream consistency is created. Place in a piping bag to decorate the banoffee tart.
- Meanwhile, make the Cocospread syrup by whisking together the Violife Cocospread with the coconut milk, until combined.
- Decorate the cake with banana slices, whipped cream and a drizzle of Cocospread syrup. Enjoy!
