Yesterday, PIE happened. And not just any pie. Firstly I had a Linda McCartney Country Style Pie with my roast dinner (YUM).
Then, whilst slobbed out on the sofa watching the Formula 1, with an extremely full belly, all I could think about was what I wanted to make for dessert. Boyfriend gets the brownie points for thinking of this one (after me muttering every type of cake I could imagine followed by ‘I’m not in the mood for THAT cake though’… a VEGAN BANOFFEE PIE!!!
soooo… it looks pretty good in the photos (I think). On the day it was a bit of a nightmare. I searched a million (about 3) recipes, and they required baking and all sorts, and I didn’t really have time or patience for that, so I made up a recipe. I needed to let it set, but I couldn’t wait… so straight after assembling I cut myself a slice and it looked like this…
BUT…. after most of it slopping into the hole where my slice used to be, it set really nicely still and was BEAUTIFUL when I ate (2 slices of) it the next day.
BUTTERY BISCUIT BASE:
2 cups of blitzed digestive biscuit crumbs,
1/2 cup of blitzed almonds,
2 tbsp vegan butter/margarine
Coconut ‘fat’ from the top of a can of coconut milk (keep the watery stuff for another recipe).
1/2 cup of sugar
1 tsp vanilla essence
pinch of salt
Coconut ‘fat’ same as before, from 1 can of coconut milk.
1 drop of vanilla essence
Dark chocolate, shaved.
1) Melt butter in pan. After blitzing to a dust in the blender, add digestive biscuits and almonds. Give it a good mix, then pat down into your dish. Put in fridge to set.
2) Make the fudge: Warm the coconut fat until it turns to liquid. Then add all other ingredients (sugar, vanilla, salt) and bring to the boil. Stir every few minutes for 10 minutes at a boil, then whisk constantly for 4 or 5 minutes (until your arm is dead) and until it thickens. Put in a heat-proof container (I used a mug!), and whack it in the fridge where it must COMPLETELY COOL, but will also thicken.
WAIT…. when it’s been 3+ hours…. continue to step 3:
3) Put the coconut fat and vanilla in a big mixing bowl. If you want (I did), add a little icing sugar for sweetness. Whisk like you’ve never whisked in your life (and count this as the weeks exercise), until the cream has gone fluffy and forms peaks.
4) Take your base and toffee out of the fridge. Layer fresh banana slices into the base.
5) Cover with the toffee sauce.
6) Then cover with the whipped coconut cream, and sprinkle chocolate shavings in the middle.
7) Tadaaaa, you’re a domestic god(dess). I’d recommend waiting overnight, but I did tuck in straight away with a melted, unset mess on my plate so enjoy as you please.