Vegan Chocolate Banoffee Pie

Ingredients

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Ingredients

  • g Digestive biscuits
  • g Vegan butter
  • g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
  • g Vegan condensed milk alternative
  • g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
  • g Bananas
  • ml Vegan Cream
  • g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
  • ml Vegan Cream

Method

  • 1

    Step 1

    Melt the butter. Blitz the biscuits into crumbs and add the chocolate callets.
  • 2

    Step 2

    Stir through the butter and then push into an 18cm cake tin. Refrigerate.
  • 3

    Step 3

    Put the vegan condensed milk into a saucepan. Bring it to the boil and cook for five minutes (reaching 112°C).
  • 4

    Step 4

    Add the chocolate and stir well. Pour this on top of the biscuit base. Refrigerate.
  • 5

    Step 5

    Slice 2 ripe bananas into 1cm pieces and place the circular pieces over the top of the chocolate caramel layer.
  • 6

    Step 6

    Warm the vegan cream(a) and pour over the dark chocolate. Mix well to a smooth ganache.
  • 7

    Step 7

    Whisk vegan cream (b) until it holds itself and then stir through the dark chocolate ganache.
  • 8

    Step 8

    Using a star nozzle pipe swirls of the chocolate cream across the top of the banana layer.
  • 9

    Step 9

    Sprinkle dark chocolate blossoms on top of the chocolate cream and refrigerate.

Ingredients

  • 200 g Digestive biscuits
  • 100 g Vegan butter
  • 70 g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
  • 245 g Vegan condensed milk alternative
  • 105 g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
  • 2 g Bananas
  • 200 ml Vegan Cream
  • 200 g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811
  • 250 ml Vegan Cream