Best No Bake Vegan Banoffee Pie Recipes

NO-BAKE VEGAN BANOFFEE PIE

Steps:

• Ahead of time, begin by preparing the cashews for the filling. Soak the cashews in water for a minimum of 4 hours before rinsing with clean water and draining them, or quick soak in boiled water for 1 hour.
• If you are using raw buckwheat groats, you will need to toast them. Using a pan over medium heat, roast them in batches for 4 to 5 minutes until they begin to brown, tossing them so they brown evenly. Allow them to cool before using.
• To prepare the crust, put the buckwheat, oats and salt in your food processor and blitz until they form a tight crumb consistency. Add in the coconut oil, maple syrup and nutmeg and blend until the mixture begins to stick together to form a dough.
• Line the bottom of a 9 x 3-inch (23 x 7.5-cm) cake pan with some parchment paper before pressing the dough into the bottom and approximately 2½ inches (6.5 cm) up the sides of the pan. Use the flat bottom of a glass to smooth out the dough evenly. Trim the top edges with a knife to make them smooth and even. Set aside in the freezer while you make the rest of the pie.
• For the filling, put all the filling ingredients in your high-speed blender and blitz until smooth and creamy without any lumps. Pour the mixture into the pan and tap the tin on your counter to knock out any air bubbles. Place in the freezer to set for 2 hours.
• Clean your blender and next make the caramel by putting all of the ingredients in it and blitzing them until they form a smooth paste. Remove the pie from the freezer, spoon the caramel on top of the pie and smooth out using a spatula. Place the pie back in the freezer to set fully for another 2 hours.
• Once ready, remove the pie from the pan while still frozen. Slice the bananas into coins and dip them into the lemon juice. This will prevent them from discoloring. Put them on a sheet of parchment paper to remove any excess moisture. Arrange the banana coins in a circular design to cover the entire top of the tart.
• For the cream, put the coconut milk, vanilla extract and maple syrup in a bowl and whisk using your electric mixer until soft peaks form. Transfer the cream to a piping bag fitted with an open star tip and pipe some peaks on top of the pie.
• Lastly, to prepare the sauce, put the peanut butter and maple syrup in a bowl and whisk until smooth. Drizzle the sauce on top of the pie, sprinkle with dark chocolate chunks, if desired, and serve.

BANOFFEE PIE

Steps:

• Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.
• Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.
• Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.
• To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.

NO-BAKE VEGAN BANOFFEE PIE

Steps:

• Mix the tofu, soy milk, and syrup into a food processor (or blender).
• Pour into a pan and heat (set at low) for about 12 minutes while stirring at various intervals. Mixture will start to caramelize; keep stirring until it gains a thicker consistency.
• Layer crushed grahams onto a cake or pie tin and set bananas on top. Pour mixture while still hot, smooth out, and cool in fridge for about one hour.
• Once chilled, spread whipping cream on top and sprinkle (liberally) with cacao powder. Chill for another 30 minutes before serving.