Ingredientes para No Bake Vegan Banoffee Pie
- Graham Crackers
- Dairy Free Margarine
- Silken Tofu
- Maple Syrup
- Soymilk
- 2-3 ripe bananas, sliced
- Non Dairy Whipped Topping
- Raw Cacao Powder
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Cómo preparar No Bake Vegan Banoffee Pie
- Preheat oven to 350°F (175°C). If using, melt 1 tbsp of coconut oil in a small bowl and mix with graham cracker crumbs. Press mixture firmly into the bottom of a 9-inch pie plate or springform pan. Bake for 10 minutes. Let cool.
- While the crust is cooling, combine the drained and pressed tofu, soy milk, and maple syrup in a high-speed blender or food processor. Blend until completely smooth and creamy.
- Pour the tofu mixture into a medium saucepan over medium heat. Cook for 10-12 minutes, stirring frequently, until the mixture begins to caramelize and thicken. It should coat the back of a spoon.
- Arrange sliced bananas evenly over the cooled graham cracker crust.
- Carefully pour the warm tofu mixture over the bananas in the pie crust. Spread evenly and smooth the top.
- Refrigerate for at least 1 hour, or until the filling is completely set.
- Once chilled, top with vegan whipped cream and sprinkle generously with cacao powder.
- Chill for an additional 30 minutes before serving and enjoy your delicious homemade vegan banoffee pie!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
91g
Fat
9g
Carbs
15g
