Allergy Free Banoffee Pie

desserts | June 10, 2016 | By

This Allergy Free Banoffee Pie is dairy free, egg free, nut free, gluten free and soy free.  And coincidentally incredibly delicious.  It also happens to be super sweet and rich so not for the faint-hearted!  

Allergy Free Banoffee Pie

It features layers of a sticky, oozy, delicious caramel made from coconut condensed milk, vanilla whipped coconut cream, shaved chocolate, bananas and a gluten free coconut crumb.  It is also ridiculously easy to make  and can be made in advance 🙂  Big thanks to VCO Natural for the coconut oil I used in this recipe.

IMG_6835

Allergy Free Banoffee Pie
Serves 4
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Prep Time
30 min
Cook Time
20 min
Total Time
1 hr
Prep Time
30 min
Cook Time
20 min
Total Time
1 hr
587 calories
94 g
1 g
23 g
3 g
18 g
176 g
87 g
77 g
0 g
1 g
Nutrition Facts
Serving Size
176g
Servings
4
Amount Per Serving
Calories 587
Calories from Fat 203
% Daily Value *
Total Fat 23g
36%
Saturated Fat 18g
88%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 87mg
4%
Total Carbohydrates 94g
31%
Dietary Fiber 7g
28%
Sugars 77g
Protein 3g
Vitamin A
1%
Vitamin C
9%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Caramel
  1. 1 tin coconut condensed milk
  2. 1/2 cup brown sugar
  3. 1 Tablespoon golden syrup
  4. 1 T coconut oil (I use VCO Natural coconut oil)
Coconut crumb
  1. 3/4 cup desiccated coconut
  2. 1/2 cup shaved/flaked coconut
  3. 1 heaped Tablespoon honey
  4. splash vanilla extract
  5. approx 3 teaspoons coconut oil (I use VCO Natural coconut oil)
To serve
  1. 2 bananas
  2. 1/2 cup dairy free chocolate shavings (I use Whittakers dark choc and shave with a large knife)
  3. 1 tin coconut cream, refrigerated overnight
  4. 1/4 teaspoon vanilla extract
  5. 2 Tablespoons icing sugar (gluten free if needed)
For the coconut crumb
  1. place all the coconut and vanilla in a food processor and blend to a fine crumb. Add the honey and one spoonful of coconut oil. Blitz until combined. Keep adding coconut oil until it starts to come together. I used 3 teaspoons. Place on an oven tray and place in an oven heated to 175 degrees Celsius. Check every 2-3 minutes as it burns very quickly! Take out when golden brown (approx 6 minutes). Leave to cool completely.
For the caramel
  1. Place all the ingredients in a pot and bring to the boil, whisking continuously (it will stick on the bottom if not stirred). Boil rapidly for 5 minutes. Place in an ovenproof container and cook at 175 degrees Celsius for a further 10 minutes. Cool completely then refrigerate until ready to use.
To assemble
  1. Open the refrigerated coconut cream and scoop off the thick part. Whisk until very thick with the icing sugar and vanilla. Layer up in glasses with slices of banana, the caramel, the whipped cream and the coconut crumb. Sprinkle the chocolate shavings over the top.
beta
calories
587
fat
23g
protein
3g
carbs
94g
more
Fun With Allergy Kids http://allergykids.co.nz/
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