Vegan banoffee pie

You’ll have everyone going bananas over this decadent vegan treat.

PREP + COOK TIME 40 MINUTES (+ STANDING & REFRIGERATION) SERVES 8

You will need to start this recipe the day before.

¾ cup (90g) pecans, plus extra, chopped, to serve

250g plain sweet vegan biscuits ½ cup (115g) coconut oil, at room temperature 1 tablespoon cacao powder 12 fresh dates (230g), pitted ⅓ cup (50g) coconut sugar 1 tablespoon water

1 tablespoon cornflour

270ml canned coconut cream 1 teaspoon vanilla extract 3 medium bananas (600g)

300g silken tofu

2 tablespoons pure maple syrup ½ teaspoon ground cinnamon

1 Place pecans in a small bowl; cover with cold water. Stand for 1 hour; drain.

2 Meanwhile, process biscuits, coconut oil, cacao and half the dates until fine crumbs form and mixture starts to clump. Press biscuit mixture over base and side of a 24cm fluted tart tin. Refrigerate until required.

3 Stir coconut sugar and the water in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil for 3 minutes or until sugar mixture reduces slightly.

4 Meanwhile, whisk cornflour and coconut cream in a small bowl. Gradually stir coconut cream mixture into sugar syrup until smooth; cook, stirring, for 10 minutes or until mixture boils and thickens.

5 Blend drained pecans and warm coconut mixture with remaining dates, vanilla and 1 banana until as smooth as possible. Spoon mixture into biscuit case; smooth surface. Refrigerate overnight.

6 Blend or process tofu, syrup and cinnamon until smooth.

7 Thinly slice remaining bananas; arrange slices on pie. Serve pie drizzled with tofu mixture and scattered with extra pecans.

If you have one, use a high-powered blender in step 5; this type of blender will produce a very smooth consistency for the pie filling. If you aren’t using a high-powdered blender, continually scrape down the sides of the blender jug to get as smooth a consistency as is possible.

Serve with coarsely chopped pecans and dulce de leche drizzled over just before serving.