Share this
VegNews.Banoffee

Vegan Banoffee Pots

The classic British dessert is reimagined into adorable individual servings, so sharing is optional.

Serves: 4
Print

This super-creamy layered dessert from the So Vegan in 5 cookbook is prepared and served in individual glasses, making them ideal for an elegant dinner party. 

What you need:

1 13.5-ounce can full-fat coconut milk, refrigerated overnight
1⁄2 pound Medjool dates, pitted
8 vegan-friendly oat cookies, such as Belvita
¼ teaspoon salt
2 ripe bananas
2 tablespoons grated dairy-free dark chocolate

What you do:

  1. To a small bowl, add dates, cover with hot water, and let soak for 10 minutes.
  2. To a food processor, add cookies and pulse until a few large pieces remain. Divide crushed cookies evenly among 4 short glasses, reserving a small handful for garnish. 
  3. Reserving soaking water, drain dates and add to food processor with 1⁄4 cup of reserved water and salt. Blend until mixture is smooth like caramel, scraping down sides of processor as needed. Spoon a quarter of date caramel into each glass.
  4. Peel bananas and slice into 1⁄4-inch thick rounds. Add a layer of banana slices to each glass, saving half of slices for another layer.
  5. Scoop out coconut cream, being careful to avoid water, from can and transfer to the bowl of a stand mixer. Whip coconut cream until it becomes light and fluffy. Add a heaping tablespoon of coconut cream into each glass and use a small spoon to level tops.
  6. Top with remaining slices of banana and cookie crumbs, then sprinkle vegan chocolate on top and serve.

Photo credit: So Vegan

Want more of today’s best plant-based news, recipes, and lifestyle?
Get our award-winning magazine!

Subscribe