Chocolate Banoffee Pie
Desserts
British
Vegan
This vegan dessert is perfect for all customers
10 Servings
Ingredients
• 100g vegan butter
• 200g digestive biscuits
• 375g Callebaut 811 Callets
• 245g vegan condensed milk alternative
• 2 bananas
• 450ml vegan cream
• 20g dark chocolate blossoms
Method
- Melt the vegan butter. Blitz the digestive biscuits to crumbs, add 70g Callebaut 811, stir through the butter and press into an 18cm cake tin. Refrigerate.
- Bring the vegan condensed milk alternative to the boil and cook for 5 minutes to 112C.
- Add 105g Callebaut 811, stir well and pour over the biscuit base. Refrigerate.
- Slice the bananas into 1cm pieces and arrange over the chocolate caramel layer.
- Warm 200ml vegan cream and pour over the 200g Callebaut 811, mixing to a smooth ganache.
- Whisk 250ml vegan cream until it holds, then fold through the ganache.
- Using a star nozzle, pipe swirls of the chocolate cream over the banana layer.
- Sprinkle dark chocolate blossoms on top and refrigerate.
