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Friday, 22 December 2017

Vegan banoffee pie tartlets recipe

Vegan, gluten-free, wheat-free, easy

Sweet caramel in a 3 ingredient crust, topped off with fresh bananas, a homemade coconut whip and dark chocolate. This dessert is sheer indulgence. This is vegan at it's finest!

These tartlets are dreamy. The light, crumbly 'shortbread' flavoured base is delicious paired with silky smooth caramel. Banoffee is the combination of bananas and toffee which in my opinion, is a match made in heaven. It's divine!
These little tartlets are quick & easy to make and would make the perfect Christmas day or New years day dessert. 
Everyone will love them, I am sure :)

Preparation- 20+ minutes
Baking time- 9-10 minutes
Makes- 6-7
Level- Easy

Ingredients for the crust
-200g of plain flour (I use gluten-free)
-100g of coconut oil (Melted)
-5 tablespoons of maple syrup

Ingredients for the filling
-100g of butter (I use Tomor)
-200g of icing sugar
- 1 tablespoon of caramel sauce (Get the recipe here)
-2 teaspoon of almond milk (Optional)
-Caramel sauce (Get the recipe here)
-3 bananas (sliced finely)

To make the coconut whip
-2 cans of coconut milk (cream only)
-20g of icing sugar
-Dark chocolate to garnish

To make the crusts
Step 1- Pre-heat your oven to 180 degrees c and line 6 tartlet tins with greaseproof paper.

Step 2- In a mixing bowl, combine the flour, melted coconut oil and maple syrup.
Mix and bring together with your hands until a dough forms.
Step 3- Press the dough into the lined tins and pop into the oven to bake for 9-10 minutes, until golden in colour.
Allow to cool fully before filling.

To make the filling
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and caramel sauce.
Whizz together until fluffy & fully combined.
Add a splash of milk if the buttercream is too thick.
Step 3- Make some caramel sauce. Get my caramel recipe here.

Step 4- Pour the cooled caramel sauce over the buttercream and level off, then layer on sliced bananas.

To make the coconut whip
Step 1- Scoop out the coconut cream from two cans of coconut milk (thick cream only), and place into a bowl and whisk together.
I use my stand mixer with the balloon whisk attachment on high speed.

Step 2- Add in the icing sugar and whip together until peaks form.

Step 3- Transfer the mixture into a piping bag fitted with a round tip nozzle and pipe little peaks of the coconut whip onto each tartlet.
Decorate with a sprinkling of grated chocolate or go all out with an extra drizzle of caramel sauce!

Store in a sealed container in the fridge, best eaten within a few days.



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Holly Jade

1 comment

  1. WOW these tartelettes look simply beautiful and so delicious!


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