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Vegan banoffee tart? Yes, please!
I like bananas, but only in desserts if I’m being honest. I’m not one to peel and eat a banana but I can go for some banana bread almost anytime. And banana cream pie? One of my faves.
Banoffee is not banana cream, but it’s pretty delish. Basically a caramel filling, fresh banana, and whipped cream. I mean, who would turn it down?
The thing is, though, it’s sweet. Like super crazy sweet. Nothing wrong with that once in a while, but you have to be in the mood. And you can’t eat a lot of it.
This recipe has all the same notes — caramel, bananas, and cream, but in a less teeth-shattering way. It’s also vegan and requires no cooking at all. So if you care about those things, this is definitely for you.
For the crust, I used a combination of gingersnaps and graham crackers, but one or the other would work. Turn into fine crumbs, mix with melted vegan butter or coconut oil, and press into a tart pan. No additional sugar required, I promise.
The filling is super easy and relies on my favorite new find — sweetened condensed oat milk. I had no idea such a thing existed, but I’m glad it does. Sweetened condensed coconut milk can also be used. The condensed milk is pureed with some soaked dates, a bit of tahini, and a pinch of salt.
You’ll pour this on the prepared crust, top with sliced bananas, and then top with whipped coconut cream sweetened with a dollop of the condensed oat milk, espresso, and vanilla.
Top the tart, add some chocolate shavings, chill for a bit and serve. It’s sweet and a bit decadent, and not everyday food (unless you want it to be) but it’s definitely worth making.
Vegan Banoffee Tart with Espresso Whipped Cream
This raw vegan banoffee tart is perfect for a holiday gathering, brunch celebration or anytime dessert.
1 14-ouncecan coconut cream or 2 cans full fat coconut milkchilled overnight
1/2teaspooninstant espresso powder
1tablespoonsweetened condensed oat milk
Chocolate shavings or cocoa powderoptional
Combine the cookie crumbs and melted butter and coconut oil in a bowl and mix well.
Press into a tart pan. Using a glass and/or spoon, press the mixture as tightly as possible into the pan. Put in the freezer for 30 minutes.
To make the filling, soak the dates in hot water for 5-10 minutes. Drain and put in a food processor. Add half the can of oat milk (you’ll have some leftover), and the tahini and salt. Puree until very smooth — this may take several minutes.
Remove the crust from the freezer and spread the filling evenly in the crust.
Slice the bananas and arrange in an even layer on the entire top of the filling.
To make the whipped cream, beat the coconut cream, espresso powder, vanilla, and oat milk until thick and creamy.
Spread on top and dust with chocolate shavings or cocoa powder.
Chill for an hour before serving.
Storing leftovers: Store leftovers in the fridge for up to 3 days.Variations: Sweetened condensed coconut milk can be used in place of the oat milk.Ingredient information: I used this brand of oat milk and this vegan butter, both from Whole Foods.