We are very excited to have partnered with Aine on our plant-based box this week!

We decided to whip up Aine's delicious vegan banoffee pie recipe from her new book 'The New Vegan' - we made mini banoffee pies which went down a storm in the office! We especially love the coconut cream, a moreish alternative to full fat dairy cream!

Serves 2 to 4 people


1 banana, thinly sliced
Grated dark chocolate, to top

For the crust:
100g pecans
2 stoned Medjool dates
1/2 tablespoon coconut oil
Pinch of salt

For the caramel filling:
200g stoned Medjool dates
50ml plant milk
2 teaspoons vanilla extract
2 tablespoons water

For the cream topping:
220ml coconut cream, refrigerated
1 tablespoon agave nectar

  1. Put all the crust ingredients in a food processor or blender and pulse until it comes together in a coarse rubble. Transfer to a 15cm loose bottomed tart tin and press the crust to the edges, ensuring it is evenly distributed and rises up the sides of the dish. Refrigerate for at least 1 hour or freeze for 15 minutes before carefully removing from the tin and
    sliding it off the bottom.

  2. Put all the filling ingredients in a food processor or blender and blend until completely smooth. For an extra smooth caramel, press through a fine-mesh sieve. Spoon into the crust and refrigerate until needed.

  3. Whip the coconut cream and agave until light and fluffy. Refrigerate for around 1 hour until it firms up.

  4. Working from the outside in, layer the sliced banana around the caramel, then spoon over the cream. Grate
    over a little dark chocolate.