This Christmas day I wanted to share a dessert with my family that was plant-based and dairy free, but still decadent. I’m so glad I made this rich, creamy banoffee pie that tastes every bit as good as the original with its condensed milk, butter and whipped cream, but without the tummy-ache. 

Crust:

• 2 cups walnuts
• 1 cup dates
• 1/2 teaspoon cinnamon

Filling:

• 2 cups dates 
• 1/2 cup coconut cream
• 1/4 cup nut butter 
• 1 teaspoon vanilla essence
• 1/2 teaspoon salt

Topping:

• 3 Bananas (sliced)
• 1 tin coconut cream refrigerated for 24 hours
• Cinnamon to sprinkle

To make the base, pulse the nuts into crumbs in a a blender, then add the dates and cinnamon and blend until doughy and clumping together. Press into a pie dish and freeze.

For the filling, soak the dates in just enough boiling water to cover for 30 minutes. Put the dates, the soaking water, and all the other ingredients into a blender and blitz until smooth and creamy. Spoon the caramel into the crust and return to freezer. This is the stage to transfer it at, then add the final stage just before serving.

To serve, take the pie from the freezer and leave to thaw for about 30 minutes. Slice the banana and arrange over the caramel.

To make the coconut cream topping, open the tin of coconut cream that has been in the fridge (without tipping it), and scoop out the firm cream that will have settled at the top. Discard the ‘water’ that is left (it is good in smoothies or pancakes). Beat the coconut cream as you would dairy cream. It doesn’t go quite as thick but is still delicious. You can even add a splash of vanilla essence and/or icing sugar for extra flavour. Spread over the banana, sprinkle with cinnamon, slice, and enjoy!

Here’s a tutorial for whipping coconut cream: https://downshiftology.com/how-to-make-coconut-whipped-cream/