So Sunday is cheat day. Although if we’re going to be completely honest, ‘cheat day’ usually ends up as ‘cheat weekend’ as my healthy eating tends to wane from Friday night, getting increasingly worse until Sunday evening. Sunday is also the day I meal prep my breakfast, lunch and snacks for the rest of the week, so it tends to be a day of a lot of cooking.
Sam suggested pizza for dinner tonight, which I was all for. Pizza in our house is always home-made, as Sam is great at making dough, so he makes the pizza dough from scratch. He’s also recently invested in a pizza oven, which cooks the pizza so it tastes like it’s straight from a restaurant. If you’ve ever wanted to make your own pizza from scratch, head on over to our easy vegan pizza recipe.
So yeah, a pretty great dinner. But it got even better with dessert. I actually originally wanted to try to make a vegan banoffee pie meringue, because I had some aquafaba and wanted to try to make a meringue, but when I came to take the meringue off the parchment paper it completely broke. So instead, I moved onto Plan B – deconstructed banoffee pie. I already had the cream, caramel and bananas that I was going to put onto the meringue, so put all that into some glasses instead. And my god, it was amazing. I made one for all the family, and they all agreed how great it was and that it was just as good, if not better, than the normal version.
Yeah so these are pretty great. Delicious, gooey layers of vegan caramel, whipped coconut cream and banana, topped with dark chocolate shavings. Next time, I would add a layer of biscuit, to make it more like an actual banoffee pie.
Have a go for yourself, and see if you can tell the difference between this and the real thing.
Vegan Deconstructed Banoffee Pie
- 2x tin coconut milk (refrigerated for 24 hours)
- 40g icing sugar
- 1 tsp vanilla extract
- 1x tin coconut milk
- 112g light brown muscovado sugar
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- Pinch of sea salt
- 5 bananas - cut into slices
- 50g dark chocolate (I used 85%, but use whatever you prefer)
- 5 serving glasses
- Step 1 Caramel Sauce
- Step 2 Start by creating the caramel sauce. In a large saucepan, add the coconut milk, light brown muscovado sugar and vanilla extract, and over a medium heat melt together. Keep stirring all the time.
- Step 3 Bring to a boil, before reducing the heat and continuing to stir whilst simmering. Make sure you do not stop stirring so that the caramel does not burn.
- Step 4 Keep stirring until the sauce thickens. This takes a while, and took me about 30 minutes.
- Step 5 Once thickened, remove from the heat and add in the coconut oil and salt. Stir until the coconut oil has melted, pour into a container and allow to cool.
- Step 6 Once cool, keep refrigerated until needed.
- Step 7 Whipped coconut cream
- Step 8 Take the coconut milk out of the fridge. You only want the thick part of the cream, not the liquid.
- Step 9 Spoon the thick cream into a bowl and discard any liquid.
- Step 10 Add in the icing sugar and vanilla extract.
- Step 11 Using an electric whisk, beat the coconut milk, icing sugar and vanilla extract together until thick. Keep refrigerated until needed.
- Step 12 Assembly
- Step 13 In your serving glass, begin with a small layer of caramel.
- Step 14 Add a layer of sliced bananas.
- Step 15 Next, add a layer of coconut cream. Smooth it over the bananas.
- Step 16 Repeat the caramel, banana and cream layers until you have none left. For me, this was 2 layers of everything in total, but this might vary depending on the size of your serving glass.
- Step 17 Finish with cream at the top.
- Step 18 Add 3 banana slices to the top of the cream to finish.
- Step 19 With a grater, grate dark chocolate over the top of your dessert.
- Step 20 And enjoy! Keep refrigerated until needed. Because of the bananas, try not to assemble too far in advance or the bananas will begin to go brown.