Prep time: 30 mins 

Servings: 8 

INGREDIENTS:

For the crust 

• 2 cups vegan-friendly plain sweet cookies 

• ⅓ cup vegan butter or coconut oil, melted 

For the caramel filling 

• 2 cups dark brown or coconut sugar 

• 1 cup canned coconut cream, thick part only 

• ¼ cup corn flour 

• 2 tbsp vegan butter (or coconut oil with a generous pinch of salt) 

 To assemble: 

• 1 can canned whipping coconut cream (I used this one). 

• 3 medium-size bananas, sliced 

• 2 tbsp vegan-friendly chocolate, optional 

METHOD: 

To make the crust: 

• Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of a 20 greased pie dish. Set aside. 

To make the filling: 

• Add all ingredients to a medium-size saucepan over medium heat. Simmer the mixture for 10 minutes and set aside to thicken.* 

• When the caramel has cooled down a little, pour it into the pie crust and chill in the fridge for at least 3 hours. 

To assemble: 

• When the caramel is slightly firm to the touch, start to assemble the rest of the pie. 

• Add the coconut cream to a large bowl and whisk until soft peaks form. Set aside. 

• Layer the bananas on top of the caramel in the pie. Spoon the coconut cream on top. Use a grater to shave some chocolate on top. 

• Serve the pie immediately or store in the fridge until needed. Leftovers can be kept in the fridge for up to 2 days. 

Notes 

* If the caramel is heated too high, it may separate but it's easily fixed! Allow it to cool down then mix the oil back into the mixture. 

This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!