Banoffee with Whipped Cream and Chocolate Syrup

Violife

Total Time: 50 mins
Prep Time: 30 mins
Cooking Time: 20 mins

Serves: 8  

Ingredients

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)

2 bananas 

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  

To Decorate: 

1 ripe banana, sliced thinly 

Method

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.

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