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!
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
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Put the oats, almonds and salt in a bowl and mix together.
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Melt the coconut oil with the maple syrup (try to keep it below boiling).
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Gradually add the wet mix to the dry, stirring after each addition, until you have a tacky bit not sticky dough.
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Press the mix into a greaseproof-paper lined tin and flatten with the back of a spoon. Freeze for 10-15 minutes.
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To assemble, cut a square (or circle) of the base, top with sliced banana, cover with yogurt, then repeat.
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You can finish the dessert with extra banana, base crumbs or granola, chocolate chips and/or a drizzle of caramel or chocolate sauce.
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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.
