Vegan Date Caramel Banana Pie

• Vegetarian

• Produce

  • 1 Banana
  • 1 Banana, very ripe
  • 12 Medjool dates

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 1 pack Silken tofu

• Condiments

  • 2 tbsp Almond butter, all-natural
  • 1 1/2 tbsp Maple syrup
  • 1 tsp Vanilla paste

• Baking & Spices

  • 2 tbsp Granulated sugar

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 5 tbsp Granola oil

• Snacks

  • 250 g Digestive cookies, vegan

Found on littleswissbaker.com

Description

Ingredients

• For the crust:
• 250g vegan digestive cookies (crumbs)
• 5 tablespoons granola oil (or coconut oil)
• For the caramel:
• 12 Medjool Dates
• 2 tablespoons all natural almond butter
• 2 tablespoons coconut oil (melted)
• 1 teaspoon vanilla paste
• ½ tablespoon maple syrup
• ½ cup unsweetened almond milk
• For the banana layer:
• 1 banana
• 2 tablespoon granulated sugar
• For the banana cream
• 1 pack silken tofu
• 1 very ripe banana
• 1 tablespoon maple syrup

Directions

• For the pie crust:
• Mix digestive cookie crumb and oil until well blended.
• Press mixture into an 8 or 9 inch pie plate.
• Bake at 375 degrees F (190 degrees C) for 8 - 10 minutes. Cool.
• Salted Caramel:
• Let the dates soak for 15 minutes in hot water.
• Drain the soaked dates. Blend all the salted caramel ingredients and soaked dates into a smooth puree.
• Spread on crust and place into freezer for at least two hours. Keep the pie in the freezer until you are ready to serve it with the banana cream layer.
• In the meantime, cut one banana into slices and cover the slices in granulated sugar.
• Using a frying pan, fry the bananas over medium heat until the slices start to caramelize. Set aside to cool down.
• For the banana cream:
• Blend all the ingredients until you have a nice creamy consistency. Cover the cream with plastic wrap and refrigerate for at least 2 hours. The cream will set a little bit in the fridge.
• Combine and serve the pie:
• Take the pie out of the freezer, place the caramelized bananas on the the caramel layer and spread the banana cream on top. Decorate with grated chocolate and serve immediately.