Banoffee Pie is always a winner whatever the weather. Partly because it’s so delicious and partly becasue it doesn’t need baking and is so easy to make. This pie was created by @gingervegan The only problem is one slice won’t be enough!
250g digestive biscuits
125g vegan butter block, melted
150g cashew nuts, soaked 3 hrs or 30 mins in boiling water
80g coconut oil, melted
50g Roots ‘n Shoots ‘Salted Caramel’ Protein
5 tbsp maple syrup
150ml vegan whipping cream
chocolate shavings to decorate
For the base whizz up the digestives in a food processor until they are fine crumbs.
Add the melted butter and whizz again until combined.
Press the biscuit mixture into the bottom and up the sides of a 23cm loose bottomed tart tin. Refrigerate until firm.
For the filling drain the cashew nuts and place in a blender or food processor with the protein, melted coconut oil and maple syrup.
Slice 2 bananas and arrange the pieces on top of the filling.
Finally top with whipped cream and chocolate shavings.
Will keep for a day or two in the fridge.