The holidays are approaching and I wanted to start offering recipe ideas for your festive tables. It’s been a while since I dreamed of a banoffee pie…But it’s the ultra-rich dessert made in the USA. Suffice to say that I did not want to crack for the classic version. And, luckily, in my Deliciously Ella‘s book, a recipe based on natural ingredients was in it – I thought to test! I wanted to modify the recipe and create a vegan toffee. However, when making the recipe, the preparation was sweet enough so I dropped the idea. As a result, some of the ingredients in the photo are not needed (milk, sugar and vanilla)!
To make this recipe, I found the Naturalia stores to stock up on organic, healthy and fresh products! Thanks to the brand to trust me to create a little Christmas magic!
Banoffee Pie Vegan
For 12 small verrines (or 6 large)
For the first layer
70g of pecans
100g of almonds
2 teaspoons almond butter
2 tablespoon of maple syrup
2 medjoul dates pitted
For the medium layer
2 ripe bananas
2 tablespoons almond butter
For the top layer
8 medjoul dates pitted
4 tablespoons almond butter
1 ripe bananas and a banana for decoration
For the first layer
Put the pecans and almonds with the maple syrup and dates in the mixer bowl and mix for 1 to 2 minutes until the mixture is finely chopped and forms a slightly thick paste. Arrange the dough in the verrines with a spoon and pack well.
For the medium layer
Prepare the cream by combining the bananas and almond butter in the bowl of a robot and mix until a smooth preparation. Pour the cream into the verrines and put in the freezer for about twenty minutes.
For the top layer
Put the ripe banana, the dates and the almond butter in the bowl of the robot, with 2 to 3 tablespoons of water and mix until the mixture is smooth.
Remove the glasses from the freezer and cut the banana into slices and put them in the verrines then finish with the last thickness.
Garnish with bananas or grated coconut.
