Crumbly biscuit base, creamy topping and a delicious caramel sauce! Banoffee Pie sounds like the perfect treat doesn't it, and it's vegan and gluten-free too!

Vegan & Gluten-Free Banoffee Pie - dairy-free, gluten-free, egg-free, nut-free and delicious! Made with a crumbly base, a creamy centre, and topped with decadent caramel style sauce! Who says allergies have to stop you eating delicious food! www.intolerantgourmand.com

We all have days when we need a ‘pick me up’ and comfort food is the best way to do this!

If I’m having a tough time, more often than not, you’ll find me in the kitchen developing a new recipe!

True to form, having had a tough few weeks, I’ve been busy working on a number of recipes. One of the ones I keep being asked for is a banoffee pie.

It’s not the easiest to replicate to be allergy safe, but I’ve been busy perfecting my vegan and gluten-free version, and it’s pretty good even if I do say so myself!

Think crumbly base, with creamy topping, and delicious caramel style sauce, sounds good doesn’t it.

You will need:

For the caramel sauce

  • 1 can coconut milk
  • 1 tbsp agave nectar
  • Pinch of salt
  • 2-3 drops vanilla extract
Vegan & Gluten-Free Banoffee Pie - dairy-free, gluten-free, egg-free, nut-free and delicious! Made with a crumbly base, a creamy centre, and topped with decadent caramel style sauce! Who says allergies have to stop you eating delicious food! www.intolerantgourmand.com
 
For the banoffee pie
  • 1 pack gluten-free biscuits
  • 2 tbsp dairy-free spread - melted
  • 1 can coconut milk (liquid part discarded)
  • 2-3 drops vanilla extract
  • 1-2 bananas – peeled and sliced
  • Grated dairy-free chocolate to decorate
Vegan & Gluten-Free Banoffee Pie - dairy-free, gluten-free, egg-free, nut-free and delicious! Made with a crumbly base, a creamy centre, and topped with decadent caramel style sauce! Who says allergies have to stop you eating delicious food! www.intolerantgourmand.com
 
Method:

To make the caramel sauce:

Add the coconut milk, agave nectar and salt to a saucepan, whisk well and bring to a boil. Leave to boil for around 4-5 minutes before reducing to a simmer.
 
Leave to simmer until it has reduced in volume by half, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.
 
Remove from the heat, stir in the vanilla extract and then leave to cool fully in the fridge before using.
 
To make the banoffee pie:
 
Blitz the gluten-free biscuits in a food processor until they resemble a crumb like texture. Then add the melted dairy-free spread and blitz once more until combined.
 
Add the crumbs to a lightly greased dish or ramekins and place in the fridge while you make the filling.
 
Place the coconut milk in a large bowl with the vanilla extract and whisk until thickened.
 
Take the dish or ramekins out of the fridge and add a layer of caramel sauce over the crumb base.
 
Then add a layer of sliced bananas over the caramel sauce.
 
Finally, cover with the whipped coconut and finish with a little grated chocolate.
 
Enjoy!
 
Vegan & Gluten-Free Banoffee Pie - dairy-free, gluten-free, egg-free, nut-free and delicious! Made with a crumbly base, a creamy centre, and topped with decadent caramel style sauce! Who says allergies have to stop you eating delicious food! www.intolerantgourmand.com
 
Vegan & Gluten-Free Banoffee Pie - dairy-free, gluten-free, egg-free, nut-free and delicious! Made with a crumbly base, a creamy centre, and topped with decadent caramel style sauce! Who says allergies have to stop you eating delicious food! www.intolerantgourmand.com
 
 
Vegan & Gluten-Free Banoffee Pie - dairy-free, gluten-free, egg-free, nut-free and delicious! Made with a crumbly base, a creamy centre, and topped with decadent caramel style sauce! Who says allergies have to stop you eating delicious food! www.intolerantgourmand.com
 
 
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