Quick Banoffee Pie : Vegan & Free-From

Quick Banoffee Pie

Banoffee Pie! We always used to choose it when we went out, or we made a whole one at home and argued over the last slice! A crisp biscuit base, fresh bananas, lashings of cream and delicious toffee sauce make this dessert one to always remember. I dread to think how much fat, how much cholesterol and how many calories we consumed eating slice after slice – often with added ice-cream or cream! Well, now I’ve re-created this delicious dessert into something you can eat without feeling guilty (or stuffed and lethargic)!  😀

This is a bit of a cheat for me really as I don’t often use ready ingredients in my recipes (as I think of that as not a real recipe) but this ingredient is too good not to use and makes this dessert so quick and simple whilst being so outstandingly delicious – everyone will think you spent all day in the kitchen! Let me add that this is not a sponsored post (although if you’re reading we’re happy to create recipes for you)! we just really love this product! 

Anyway, that’s the cream and the toffee sorted in one! 😛 Banana is easy, but I would choose a firm, just starting to freckle banana rather than a very ripe or under-ripe banana, then there’s just the base. I made an oaty, almondy base binding them together with a bit of coconut oil and maple syrup, but you could use crushed biscuits mixed with butter and chilled to create a crunchy base. Alternatively you could crush some granola and use that as your crunchy base.

Assembling is easy! Just start with the base, add banana, yogurt, then repeat! Top with extra banana and a sprinkle of crumbs (or granola), a few chocolate chips and if you feel extra decadent, add a drizzle of caramel or chocolate sauce and you’re good to go! 😀

So good! Dairy free, gluten free, egg free, soy free and totally and utterly 100% delicious!

Football world cup semi final tonight! Come on England!

Oh, and I’ve an operation looming on my knee before my next post!!! Hopefully, somewhere, somehow we’ll get a recipe made and photographed for next week!

Have a fantastic week and make some pie!

Sharing this over at Angie’s Fiesta Friday this Friday this week where I’m co-hosting with Jenny @ Apply To Face Blog. 

Come over and join us… loads of new people to meet and delicious foods to try.

5 from 4 votes

Print

Banoffee Pie: Vegan & Free-From

A quick and easy healthy take on banoffee pie! Layers of crunchy biscuit, creamy toffee and fresh banana - totally perfect!

Created by:: Laurena @LifeDietHealth

Gather

• 3 tablespoons oats gluten free if required
• 3 tablespoons ground almonds
• 1 pinch Salt we used Himalayan
• 1-2 tablespoons coconut oil
• 1-2 tablespoons maple syrup
• 1 banana sliced
• 1 pot Coyo salted caramel yogurt or sub any variety of toffee/caramel yogurt

Prepare

1. Put the oats, almonds and salt in a bowl and mix together.

2. Melt the coconut oil with the maple syrup (try to keep it below boiling).

3. Gradually add the wet mix to the dry, stirring after each addition, until you have a tacky bit not sticky dough.

4. Press the mix into a greaseproof-paper lined tin and flatten with the back of a spoon. Freeze for 10-15 minutes.

5. To assemble, cut a square (or circle) of the base, top with sliced banana, cover with yogurt, then repeat.

6. You can finish the dessert with extra banana, base crumbs or granola, chocolate chips and/or a drizzle of caramel or chocolate sauce.

7. Enjoy!

Tips & Storage

• Best eaten immediately after preparing.
• The base can be made in advance and stored in the freezer until use.
• For a speedier base, use broken granola or crush biscuits and mix with butter/coconut oil, then set.
• I fully recommend searching for this yogurt if you can find it! If not, any creamy toffee or caramel yogurt will suffice.
• Always keep yogurt refrigerated.