Vegan Banoffee Pie with Cashew Cream

#VeganBanoffeePie #CashewCream #VeganDessert

Vegan Banoffee Pie with Cashew Cream

This vegan banoffee pie has a buttery, crumbly biscuit base topped with a rich, sweet caramel made from dates. The caramel is topped with a creamy cashew cream and slices of banana. This indulgent vegan dessert is a great way to satisfy your sweet tooth and make a lasting impression.

Ingredients:

• 1 ½ cups vegan butter
• 3 cups crushed vegan digestive biscuits
• 1 ½ cups pitted dates
• ½ cup almond milk
• 1 tsp vanilla extract
• 1 tsp sea salt
• 2 cups cashews, soaked overnight
• 1 cup almond milk
• ½ cup coconut cream
• 4 ripe bananas, sliced

Directions:

1. Preheat oven to 350°F. Line a 9 inch springform pan with parchment paper.
2. In a food processor, pulse together the vegan butter and crushed vegan digestive biscuits until a crumbly mixture forms.
3. Press the mixture into the bottom of the prepared pan to form a crust and bake for 15 minutes.
4. Meanwhile, in a food processor, add the dates, almond milk, vanilla extract and sea salt and blend until a smooth, caramel-like consistency is achieved.
5. Spread the date caramel onto the baked crust and refrigerate while you prepare the cashew cream.
6. In a blender, blend together the soaked cashews, almond milk and coconut cream until a thick, creamy consistency is achieved.
7. Spread the cashew cream over the date caramel and top with sliced bananas.
8. Refrigerate for at least 2 hours before serving.