Every so often I like to mix things up with a vegan recipe. Partly because we have vegan friends and family and partly because I like a challenge.
The kids love a banoffee pie and the addition of Indie Bay rock salt pretzel bites take this vegan banoffee pie to the next level. Sweet short crust pastry, rich toffee sauce, fresh banana and a coconut cream topping with a salted caramel crunch topping. Actual plant-based perfection!
You will need a non-stick 8″ pie or quiche dish, sheet of baking paper and some baking beans/uncooked rice.
For the pastry
- 300g plain flour
- 125 solid coconut oil
- 50g golden caster sugar
- Few tablespoons of very cold water
For the banoffee filling
- 400g tin coconut milk
- 100g soft brown sugar
- 100g maple syrup
- 2 bananas
For the topping
- 400g tin coconut milk (chilled in the fridge)
- 25g pretzels (we used Indie Bay)
Preheat the oven to 180°C while you make the pastry.
In a large bowl rub the coconut oil into the flour until it resembles breadcrumbs. Top tip for this is that coconut oil melts pretty quickly so work as fast as your kids will allow. Add the sugar and mix well.
Gradually add the cold water a spoonful at a time, mixing well in between until you have a firm dough.
Roll the dough out on a lightly floured surface and roll to the thickness of a pound coin.
Press into the pie dish and cover with baking paper, and pour in the baking beans or uncooked rice.
Grown up bit…
Pop in the centre of the oven and bake for 20 minutes. Then remove the paper and baking beans and return to the oven for a further 10 minutes to crisp up.
Remove from the oven and leave to cool completely before filling.
To make the toffee sauce combine the coconut milk, brown sugar, and maple syrup in a saucepan. Heat gently until the sugar has dissolved and then increase the heat to bring the mixture to a simmer.
Continue to cook until the mixture has reduced in volume by about a half and has thickened to a lovely thick caramel sauce.
Get the kids to chop the bananas with a child-safe knife in the meantime.
Pour the sauce into the pastry case (reserving 2 tablespoons for decoration) and spread to an even layer. Top with the chopped banana.
Pop in the fridge to set.
To make the topping, open the chilled coconut milk and scoop out the set white milk, discarding the watery part.
Whisk the milk (preferably with an electric whisk) until the mixture holds its shape when the whisk is lifted out.
Spoon onto the banana and spread to cover the top of the pie. Top with the pretzels and drizzle on the remaining toffee sauce.
Chill until ready to serve.