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Barbecue

Banoffee Pie

Banoffee Pie is so irresistible! Dreamy vegan dessert to make at home so light and silky with Violife VIOBLOCK. Simple perfection!

  • prep timeCooking time30 minutes
  • preparation timePrep time15 minutes
  • servingsServings6 portions
Tea
Lunch
Dinner
Dessert
recipe image Banoffee Pie
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
  1. 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.
  2. Blind bake the crust in a preheated oven at 180°C for 15-20 minutes. Set aside to cool.
  3. 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.
  4. Pour the caramel sauce onto the biscuit base and place in the fridge to set for a few hours.
  5. Layer the banana slices on top of the caramel sauce and decorate with chocolate shavings.
  6. Pour some vegan cream over the banoffee pie for extra flavor and enjoy!

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