For the base:
250g Lotus Biscoff Biscuits, crushed (or any biscuit you like)
75g vegan butter alternative, melted
For the filling:
50 g vegan butter alternative
50g light brown soft sugar
270ml plant-based whipping cream
3 tbsp cornflour
1 tsp vanilla extract or vanilla bean paste
15g vegan chocolate shavings
Mix the crushed biscuits in a bowl with the melted vegan butter. Tip the crumbs into a 20cm loose bottomed cake tin and press into the base and sides. Chill until set.
For the caramel, put the remaining vegan butter, sugar and Carnation Vegan condensed milk alternative into a large non-stick saucepan. Put the cornflour into a bowl and gradually add 5tbsp of the cream (saving the rest to whip for the topping later). Whisk the mixture until smooth, then add the paste to the pan. Heat until the sugar has melted then gradually bring the mixture to a rapid boil for 5- 7minutes, stirring all the time until you reach 113-115°C on a sugar thermometer. Leave to cool for a few minutes.
Carefully pour the caramel over the base, cool and then chill for 1-2 hours or until set.
When ready to serve; whip the remaining plant-based cream with the vanilla until soft peaks form. Slice the bananas and scatter over the caramel, then top with the whipped cream. Finish with chocolate shavings and serve.