200g of vegan biscuits
30g of blanched hazelnuts, including some for decorating
1.5 tbsp of coco powder
2 tbsp of maple syrup
3 tbsp of vegan butter
400g tin of coconut milk
2 tbsp of cornflour
1 tsp of vanilla extract
100g of light brown sugar
50g of vegan dark chocolate, to decorate (optional)
200ml of Elmlea Plant Double
Step 1Line the base of a 20cm tart tin with baking paper.
Step 2Add the vegan biscuits, hazelnuts, coco powder and maple syrup to a food processor. Then melt the vegan butter in a microwave and add it to the food processor. Process the mixture until broken down and it holds together with pressed between your fingers. Transfer the base mixture to the tart tin and use your fingers to evenly spread it across the base and sides.
Step 3Next, transfer three tbsp of the coconut milk to a small bowl and stir in the cornflour until it forms a paste. Then add the remaining coconut milk to a saucepan over a medium to high heat along with the vanilla extract, sugar, a pinch of salt and cornflour paste from earlier. Bring the mixture to the boil, stirring regularly, then reduce the heat and simmer for 20 minutes until it forms a thick caramel.
Step 4Pour the caramel straight into the tart tin and leave it to cool to room temperature, then transfer to the fridge to set for 2 hours.
Step 5When you're ready to serve, slice the bananas into 0.5cm thick rings and lay them over the caramel. Next, pour the Elmlea Plant Double into a mixing bowl and whisk until it forms stiff peaks and has doubled in size. Spoon the whipped cream over the bananas and spread it all over the pie.
Step 6To finish, roughly chop a handful of hazelnuts and the dark chocolate, then sprinkle both all over the banoffee pie.