Vegan Banoffee Pie

Place 1 tin of coconut milk into the fridge overnight for the coconut cream topping.

Grease a 24cm loose-bottomed flan tin with coconut oil and line the base with baking paper.

Tip the oats, dates, almonds, ground almonds, desiccated coconut, coconut oil, maple syrup and vanilla extract into a food processor and blend until they form a crumb.

Carefully tip the mixture into the flan base and use the back of a spoon to gently press into the base and the sides. Chill in the fridge.

To make the caramel sauce

Pour one tin of coconut milk into a saucepan with the light brown sugar. Stir and bring to the boil before reducing to a simmer for 20 minutes. Continue to stir and the sauce will reduce and start to thicken slightly, enough to coat the back of a spoon.

Add 240g dates to the caramel sauce and gently heat to allow the dates to soften – squish them with the back of a spoon.

Pour this caramel and date mixture carefully into a high-powered blender or food processor and blitz until completely smooth.

Spoon the caramel sauce into the banoffee base. Use a spatula to evenly spread it across the base and return to the fridge to set for 30 minutes.

To make the coconut cream topping

Take the tin of coconut milk from the fridge and scoop out the firm coconut cream on the top into a large mixing bowl, leaving any coconut liquid in the tin. Add the vanilla extract and maple syrup and use a handheld electric whisk to whisk into soft peaks.

Remove the banoffee base from the fridge and add a layer of sliced bananas. Spoon the coconut cream on top, add more sliced banana, drizzle with chocolate and sprinkle with chopped vegan dark chocolate.

Slice and serve.

Store in an airtight container in the fridge and eat within 2 days.

Note – supermarket own brand tinned coconut milk will whip to a better consistency