Banoffee with whipped cream and chocolate syrup

Banoffee with whipped cream and chocolate syrup


For the crust: < /span>

145 g coconut flour 

50 g all-purpose flour 

50 g melted vegetable butter 

45 ml maple syrup 

45 ml melted coconut oil 

1 flaxseed egg (1 tablespoon Flaxseed: 3 tablespoonwater) 

1 teaspoon cinnamon< /span> &nbsp ;

For the banana cream caramel: 

1 ½ packs of Violife Creamy Original (or your favorite vegan cream cheese)

2 bananas< span data-ccp-props="{}"> 

640 g Can of coconut milk 

100g coconut blossom sugar 

2 cc vanilla extract 

½ cc sea salt< span data-ccp-props="{} "> 

For the creamy coconut whipped cream: 

½ pack Violi fe Creamy Original (or your favorite vegan cream cheese)

100 g canned coconut cream (preferably straight from the freezer)   

For Cocospread syrup:< span data-ccp-props=" {}"> 

1 pack Violife Cocospread (or your favorite chocolate spread)

4 tablespoonsCoconut milk   

For decoration:  

< span data-contrast="none">1 ripe banana, thinly sliced 


For the crust, place all the ingredients in a bowl and mix well until combined. Pour into a buttered 20cm cake tin and use your fingers to spread the batter evenly.  

< span data-contrast="none">Put in a preheated oven at 180°C for 15-20 minutes. Let cool.  

For the caramel banana cream , put all the ingredients in an electric mixer and beat until creamy. Pour into baked crust and refrigerate for 2 hours.  

To make the whipped cream, mix the Violife Creamy (or other vegan cream cheese) with the coconut milk, stirring constantly, until a whipped cream has the consistency of cream created . Place in a piping bag to decorate the cake banoffee 

Meanwhile, prepare the coconut spread syrup by whisking the chocolate spread with the coconut milk, until everything is well mixed.  

Decorate the cake with banana slices and whipped cream and a Dash of coconut spread syrup.

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