No feast is truly complete without a show-stopping dessert, and this time I've created a refined sugar-free banoffee pie that's pure indulgence. With just a handful of simple ingredients and easy steps, you can create a dessert that everyone will absolutely adore!
Ingredients
Base:
- 80 g plant-based butter
- 250 g sugar-free digestive biscuits
Date caramel:
- 400 g Medjool dates
- Pinch of salt
Bananas:
- 2 bananas
- 1/2 lemon, juice
Cream:
- 400 ml whipping cream (I used the coconut whipping cream from Nature's Charm)
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste
Decorate
- Dark chocolate
Instructions
- In a food processor, add the biscuits and blend.
- Then add the melted butter and blend again until you get a sand-like consistency.
- Place the biscuit and butter mixture in a tart pan or springform pan (I used a 24cm diameter round dish with a removable base) and then press down on an even layer to create a base.
- For the date caramel, remove the pits from the dates and soak them in boiling water for 10 minutes.
- Add the soaked dates in a food processor, along with 60ml of the soaking water and a pinch of salt and blend until you get a paste. Stop and scrape the sides of the blender as needed.
- Spread the date caramel on top of the biscuit base in an even layer and place the pan in the freezer to set for a bit, until we are ready for the next step.
- Peel and cut the bananas into slices and drizzle some lemon juice on top to prevent any browning.
- For the cream, add all the ingredients in a large bowl and use a hand mixer to combine.
- Add a layer of bananas on top of the date caramel, then add the cream and make swirls with a spoon to spread it around.
- Use a vegetable peeler to add some chocolate shavings on top and refrigerate for at least an hour before you serve.
*Place the whipping cream in the fridge overnight or at least for a couple of hours.
*You can use any round pan/dish you have, but I prefer something with a removable base to cut clearer pieces.
*Store in the fridge covered for up to 4 days.
*If you don't like the taste of coconut, you can use oat whipping cream or another alternative.