Salted Banoffee Pie Recipe
- 160g Salted Sticky Toffee Goupie
- 1 Can Refrigerated Coconut Milk (the higher the % of coconut the better – we used an 80% one)
- 100g Medjool Dates
- 1tbsps Almond Butter
- 2tbsps Soft Dark Brown Sugar
- 1 Banana
- Dark Chocolate for decoration
Autumn has well and truly set in – despite us still being in the early days of September – and so we’re bringing some comfort food to our wonderful Goupie Groupies. We know you love a salty/sweet combo, and so we’ve come up with a Salted Banoffee Pie to satisfy those cravings. Not only that, but this recipe is completely vegan friendly and gluten-free! Let us know what you think.
What You Do
Finely blitz the Goupie and press into four mini tart dishes – forming a base and shallow sides for your tarts (those with a loose base will make your life much easier later!).
Cut your banana into fine slices and layer at the bottom of your tart dishes (for those of you banana haters out there, feel free to skip this step!).
Halve your can of coconut milk, saving the very top half for later and keep this in the fridge.
Blitz the bottom half of the coconut milk with dates, almond butter and vanilla.
In a saucepan, heat this mixture with the sugar until it is a dark caramel colour and thick in texture. Pour this on top of your bananas and refrigerate.
Whip the top half of your coconut cream until it is thick enough to hold it’s shape. You can then add a dollop of this to your cooled pies.
Shave dark chocolate on top to decorate and serve!
Goupie Tip: Make sure you remove the metal base before serving or your guests might break a tooth!