This unique vegan dessert is a truly remarkable masterpiece: banoffee pie with a Middle Eastern twist. It showcases the divine combination of dates and tahini, a pairing that can be found in various forms across Iraq, Iran, and Israel. In my humble opinion, date molasses and tahini have the power to enhance any dish (just ask my talented chefs), and I firmly believe that incorporating both into your banoffee pie will result in a truly life-changing experience.
Notably, this recipe is 100% vegan, utilizing coconut oil and coconut yogurt instead of traditional butter and yogurt. Of course, if you prefer dairy, you are welcome to make that substitution. However, I must say, the distinct coconut flavor effortlessly cuts through the richness of the pie, creating a delightful balance.
Now, let me introduce you to the star of the show, the peanut, date, and tahini banoffee pie.
Preparation time: 15 minutes
Cooking time: 20 minutes
Chilling time: 4 hours
Serves: 6-8
Pie Crust:
– 80g coconut oil
– 250g ginger nut biscuits (vegan-friendly)
– 20g cocoa powder
– ¼ tsp Maldon salt
– 20g Belazu Date Molasses
Tahini Caramel:
– 400ml coconut milk
– 50g cornflour
– 200g Belazu Date Molasses
– 100g Belazu Tahini
– ¼ tsp Maldon salt
– 1 tbsp lemon juice
Coconut Cream:
– 40g coconut oil
– 350g coconut yogurt
– 50g maple syrup
– 1 tbsp white miso paste
– 70g smooth peanut butter
Macerated Bananas:
– 2 ripe bananas
– 1 tbsp lemon juice
Garnish:
– 50g dark chocolate
– Zest of 1 orange
To start, line the bottom of a 20cm loose-bottomed cake tin with greaseproof paper. Warm the coconut oil in a saucepan until it melts, then add it to a food processor along with the other pie crust ingredients. Pulse the mixture to create a coarse crumb, and transfer it to the cake tin. Use your fingers to press the crumb evenly onto the bottom and sides, creating a uniform layer. Cover the tin with clingfilm and refrigerate for two hours.
For the tahini caramel, combine the coconut milk and cornflour in a saucepan over medium heat. Bring the mixture to a boil and whisk continuously until it thickens, approximately 5-8 minutes. Strain the mixture into a bowl to remove any lumps, and add the Belazu Date Molasses, Belazu Tahini, salt, and lemon juice. Whisk thoroughly before spreading the mixture evenly over the pie crust. Cover the tin and refrigerate for an additional two hours, allowing the caramel to set completely.
Next, for the coconut cream, melt the coconut oil in a saucepan and combine it with the remaining ingredients in a medium-sized bowl. Whisk the mixture for five minutes until it thickens. Transfer the cream to a small bowl, cover, and chill for an hour.
Now, let’s prepare the bananas. Slice them diagonally, approximately 1cm thick, and combine them with the lemon juice. Set aside.
When you’re ready to serve, remove the caramel-filled base from the fridge, top it with the sliced bananas, and spread the coconut cream on top. Use a peeler to shave the dark chocolate over the pie, and finish by sprinkling it with the orange zest.
This extraordinary banoffee pie is an absolute delight for the senses, and I guarantee it will leave you craving more. Don’t hesitate to experience the remarkable combination of flavors firsthand.
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