No-Bake Vegan Banoffee Pie

Ingredients

For the crust:

2 cups walnuts

1 cup dates

For the Filling:

2 cups soft dates

1 cup coconut cream (room temperature)

1/4 nut butter

1 banana

For the Topping:

3 bananas sliced

whipped coconut cream (chilled overnight)

Vegan dark chocolate ( I used Enjoy Life mini chocolate chips)

Instructions

1. Add the walnuts and dates to the food processor and process.  It will first be crumbly and then gradually will become doughy and start to stick together as the nuts release their oils.  Process until it reaches this sticky dough stage.  Transfer to a pie dish and press down firmly, working it up along the sides a little bit.  Place into the freezer to set while making the filling.

2. To make the date caramel a bit easier, soften the dates by letting them sit in some hot water.  Drain.

3. Add the dates to the food processor and process.  It will first form a giant ball of toffee and then will gradually break up and stick to the sides of the food processor. Keep processing, until the giant ball is mostly broken up.  Add the coconut cream gradually while the processor is running.  Add in the nut butter and process until well mixed in.

4. Spread the date caramel filling out over the nut date crust and smooth it out.  Return to the freezer to set.

5. The coconut cream needs to be chilled overnight.  Don’t shake the coconut cream can when you get it out of the fridge.  Open the can and scoop out the cream and leave the water.  Start at slow speed and then gradually increase speed until the cream is whipped.

6. Slice bananas and then lightly brush them with lemon juice to avoid discoloration.  Spread a layer of banana on top of the caramel layer.  Spread whip cream on top and then add the rest of sliced bananas and some grated dark chocolate.