was successfully added to your cart.



1 August 2020

By 1st August 2020 No Comments

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


2 bananas


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.

Follow Us