Prep Time: 50 mins
For the Crust:
145g coconut flour
50g all-purpose flour
50g plant-based butter, melted
45ml maple syrup
45ml coconut oil, melted
1 flax egg (1 tbsp flax seeds: 3 tbsp water)
1 tsp cinnamon
For the Banana Caramel Cream:
1 ½ packs Violife Creamy Original (or your favourite vegan cream cheese)
640g coconut milk can
100g coconut sugar
2 tsp vanilla extract
½ tsp sea salt
For the Creamy Coconut Whipped Cream:
½ pack Violife Creamy Original (or your favourite vegan cream cheese)
100g coconut cream from a tin (preferable from the freezer)
For the Cocospread Syrup:
1 pack Violife Cocospread (or your favourite chocolate spread)
4 tbsp coconut milk
1 ripe banana, sliced thinly
To make the crust, place all ingredients in a bowl and mix well, until combined. Transfer in a greased tart tin, with a 20cm diameter and use your fingers to spread the pastry out evenly.
Place in a preheated oven at 180°C for 15-20 minutes. Set aside to cool.
For the banana caramel cream, place all ingredients in an electric mixer and beat until creamy. Pour into the baked crust and place in the fridge to set for 2 hours.
To make the whipped cream, combine the Violife Creamy (or other vegan cream cheese) with the coconut milk, whisking constantly, until a whipped cream consistency is created. Place in a piping bag to decorate the banoffee tart.
Meanwhile, make the Cocospread syrup by whisking together the chocolate spread with the coconut milk, until combined.
Decorate the cake with banana slices, whipped cream and a drizzle of Cocospread syrup.