Barbecue
Banoffee Pie
Banoffee Pie is so irresistible! Dreamy vegan dessert to make at home so light and silky with Violife VIOBLOCK. Simple perfection!
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Cooking time30 minutes
Prep time15 minutes
DifficultyEasy
Servings6 portions
FOR THE BASE:
- 75 g Violife VIOBLOCK, melted
- 200 g vegan biscuits
FOR THE FILLING:
- 2 tbsp Violife VIOBLOCK, melted
- 1 ½ cups of sugar
- ½ cup coconut sugar
- 1 cup coconut cream
- ¼ cup corn flour
TO ASSEMBLE:
- 250 g vegan cream
- 3 ripe bananas, sliced
- Vegan chocolate shavings
- To make the crust, combine the biscuits with the VIOBLOCK and mix well, until combined. Transfer in a greased tart tin, with a 20cm diameter and use your fingers or the back of a spoon to spread the pastry out evenly.
- Blind bake the crust in a preheated oven at 180°C for 15-20 minutes. Set aside to cool.
- On a medium saucepan over medium heat, add VIOBLOCK, sugar, coconut cream and corn flour. Mix well with a wooden spoon and simmer for 10 minutes. Set aside to thicken and slightly cool.
- Pour the caramel sauce onto the biscuit base and place in the fridge to set for a few hours.
- Layer the banana slices on top of the caramel sauce and decorate with chocolate shavings.
- Pour some vegan cream over the banoffee pie for extra flavor and enjoy!
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