Vegan Frozen Banoffee Pie

goodfood.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

subheading: For the coconut caramel:

200ml water

400g castor sugar

200ml coconut cream

¼ tsp fine sea salt (½ tsp if using flaky salt)

subheading: For the pecan coconut crust:

170g pecans

50g desiccated coconut

10 to 12 Medjool dates (200g pitted and roughly chopped)

2 tbsp coconut oil, melted

⅓ tsp fine sea salt (⅔ tsp if using flaky salt)

½ tsp cinnamon powder

subheading: For the banana "ice-cream":

500g frozen banana slices (from about 5 large bananas)

125g (about ½ cup) prepared, cooled coconut caramel

½ tsp freshly ground cardamom (optional) seeds of ½ vanilla bean

1 tsp coffee extract (or 1 tbsp very strong black coffee)

Directions at goodfood.com.au

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