Vegan Banoffee Pie/ 全素香蕉拖肥批

今日挑戰左一個全素版本的【香蕉拖肥批】！呢個聽落去比較肥膩的甜品, 今次用左蜜棗磨成醬去代替拖肥, 以及用椰奶打發成忌廉, 味道出乎意料地好!!! 無蛋奶version食起上黎仲更加guilty free! 以後會繼續努力研究全素(vegan) 甜品食譜:)

每一啖都係天然, 健康嘅味道
Every sweet bite with all natural and healthy ingredient!

Today I finally try out the recipe from Ohsheglows, one of my favourite vegan food bloggers from the States. This Vegan Banoffee Pie is just A-M-A-Z-I-N-G! I could not imagine how the caramel and whipped cream to be substitute with dairy-free option, until I try this!

Recipe adapted from Ohsheglows.

Preparation time - 2 hours
Cooking time - 30 mins

Ingredient (8-10"焗模份量)
批底
杏仁 1/2杯
燕麥片 2杯
玉桂粉 1/2 tsp
海鹽 1/4 tsp
椰子油 1/4杯
楓糖漿 2 tsp
食用水 1 1/2tsp

拖肥餡(全素)
椰棗 8 oz (227 g)
杏仁醬 3 tbsp
新鮮檸檬汁 1 tsp
海鹽 1/4 tsp

批餡
椰奶 2罐(每罐14oz)
拖肥餡
香蕉 3隻, 切片
朱古力 少許, 磨成碎
無糖可可粉 適量

Ingredient (Makes 1x 8 to 10" tart pan)
CRUST
1/2 cup raw almonds
2 cups gluten-free rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1/4 cup virgin coconut oil, softened
2 tablespoons pure maple syrup
1 1/2 tablespoons water, or as needed to moisten dough
RAW CARAMEL TOFFEE
1 1/2 cups pitted Medjool dates
3 tablespoons smooth almond butter
1 teaspoon fresh lemon juice
1/4 teaspoon fine sea salt
1 vanilla bean, seeded or 1/2 teaspoon pure ground vanilla bean powder

FILLING
2 (14-ounce) cans full-fat coconut milk, chilled overnight
Raw Caramel Toffee (from above)
3 large ripe bananas, sliced into “coins”
a few squares of non-dairy dark chocolate, shaved
cocoa powder

Direction
1/ 椰奶預先於雪櫃中冷藏, 最少要過夜。雪得越耐會令椰脂更凝固, 更易打成忌廉。
2/ 焗爐預熱至180度。預備焗盤, 以椰子油掃於盤邊, 盤底放入爐紙。
3/ 預備批底 - 將杏仁粒, 燕麥片, 玉桂粉及鹽一同放於食物處理器中搗碎, 如喜歡有口感可以只磨至粗粒狀。慢慢加入椰子油, 楓糖漿及食用水, 慢慢攪拌至混合。若材料太乾, 可慢慢加入食水至稍微黏稠狀。
4/ 將餡料於撻模內慢慢舖平, 盡量令厚度一致, 撻邊可用手指小心地壓出凹凸痕, 出爐時賣相會更好。
5/ 撻模入爐焗12-14分鐘至金黃色, 取出後放涼。
6/ 現在做全素拖肥餡料。將椰棗去核, 再放於熱水中浸軟5至10分鐘。將已軟化的椰棗及杏仁醬等所有材料一同放置於食物處理器內, 磨至細滑。
7/ 將拖肥醬均勻地舖在撻底上, 將一半已切片的香蕉放於拖肥醬上。
8/ 於雪櫃中取出椰奶, 不要搖動到罐身。小心地開罐, 用匙勺只將面頭白色, 呈固體狀的一層取出並放置於碗內。剩下的椰子水可以倒掉或留作其他飲品之用～打電器以慢速打發至忌廉狀, 跟whipped cream一樣會打發至有清晰紋路。
9/ 最後將忌廉再抹於撻上, 再加上剩餘的香蕉片。撒上朱古力碎及可可粉, 即成！

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Direction
1/ Place 2 cans of full-fat coconut milk in the fridge overnight, the longer they chill the better.
2/ Preheat the oven to 180 degree Celsius. Grab an 8-10 inch tart pan (I used 8-inch) and lightly grease the base and sides with coconut oil. Cut a circle of parchment paper to fit along the bottom and place it inside the tart pan. This will prevent the crust from sticking.
3/ Add almonds into a food processor and process until a coarse crumb. Now add in the oats, cinnamon, and salt and process again until the mixture looks like coarse sand. Add the oil, maple syrup, and water and process until the mixture comes together. The dough should stick together when pressed between your fingers, but it shouldn't be super sticky. If it's still too dry, try adding another teaspoon of water and processing again.
4/ Crumble the dough all over the base of the tart pan in an even layer. Starting at the centre of the tart, press the dough into the pan with your fingers and work your way outward and up the sides. If the dough starts to stick to your hands, feel free to lightly wet your hands every now and then. With a fork, poke the base of the tart about 20 times to allow the air to escape while baking.
5/ Bake the tart at 180 degree Celsius. for around 12-14 minutes (I baked for 12 minutes) until lightly golden. Place tart pan on a cooling rack for about 15 minutes or so. If the crust puffed up during baking you can poke it a few more times with a fork to let the air escape. The crust will firm up as it cools.
6/ For the raw caramel toffee: Add pitted dates into a bowl and pour boiling water over top. Let sit for 5-10 minutes, or longer if your dates are firm. Drain the dates well and add to food processor along with the almond butter, lemon juice, salt, and vanilla bean seeds. Process until smooth.
7/ When the crust has cooled, carefully spread all of the caramel toffee onto the base of the crust. Slice all the bananas and place half of the banana slices on top of the caramel, pressing down lightly to adhere.
8/ Grab the cans of coconut milk from the fridge. Open the cans and carefully scoop off the white cream from the top of the can, discarding the water. Add the coconut cream into a medium bowl. With a whisk or electric beaters beat the cream until smooth and fluffy.
9/ Spread all of the coconut cream on top of the banana slices in an even layer. Now add the remaining banana slices on top in a circular pattern. Garnish with shaved chocolate. Serve pie immediately. Store leftovers in the fridge.

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