Vegan Banoffee Pie


mix the oat flour, ground almonds, coconut oil, maple syrup and sea salt together to form a dough like consistency, press into the bottom of a lined tin (we used two individual sized tins)

spread the coconut caramel over the biscuit bottom and top with sliced banana, repeat for the second pie if using two tins

now to whip up the cream topping… to do this mix 1 pot of our almond cheese spread with 2 tbsp of almond yog and the maple syrup to sweeten, use a whisk to make it ultra-light and creamy

place in the fridge to chill for 2 hours before removing (carefully) from the tin

grate over the vegan chocolate before serving


100g oat flour

50g ground almonds

30g melted coconut oil

2tbsp maple syrup

pinch of sea salt

150g nature’s charm coconut caramel

1 banana

150g almond spread

2tbsp natural almond yog

2tbsp maple syrup

vegan chocolate