I love desserts – especially when they taste as good as this one and are made with natural ingredients! Even before I switched to a vegan diet, I really enjoyed preparing cakes and desserts. So it was really exciting for me to experiment with vegan versions of my favourite desserts. Banoffee pie is a classic English dessert that you can very easily make vegan by using coconut cream. Coconut cream is easily obtained by putting a tin of full-fat coconut cream in the fridge overnight. The coconut water settles, and the layer of fat can be skimmed off the top and whipped like normal cream. Combine the cream with the crunchy almond and oat parfait and the date caramel, and you get a lighter, healthier version of this rich dessert!
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Parfait mixture
Vegan caramel
Coconut cream
How it's done
Parfait mixture
Finely grind the oats and almonds in a food processor or blender. Add the dates, mix everything into a dough-like mixture, set aside.
Vegan caramel
Mix all of the ingredients together in a food processor or blender into a homogeneous mixture. Loosen the mixture from the sides of the container when necessary to ensure everything is well mixed.
Coconut cream
Place the tin of coconut milk in the fridge over night. Skim off the hard, upper layer with a spoon, then use the whisk attachment on a hand mixer to beat until stiff.
Layer the banana slices, caramel, coconut cream and parfait mixture into glasses, serve immediately.
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