Peanut, Date And Tahini Banoffee Pie

Presenting a unique vegan delight with a surprising Middle Eastern twist: a banoffee pie enriched with the flavors of dates and tahini. This duo of taste sensations, popular across Iraq, Iran, and Israel, happens to be my most cherished flavor pair. In my experience, the addition of date molasses and tahini to any dish enhances it significantly. I fervently believe that infusing these ingredients into your banoffee pie will lead to a profoundly enjoyable culinary experience.

This recipe is entirely plant-based, using coconut oil and coconut yoghurt as substitutes for butter and yoghurt. While you can use dairy if you prefer, the refreshing taste of coconut effectively counterbalances the richness of the pie.

Now, let’s make a peanut, date, and tahini banoffee pie:

Preparation Time: 15 min
Cooking Time: 20 min
Chilling Time: 4 hr
Serves: 6-8

Ingredients for Pie Crust:

80g coconut oil
250g vegan-friendly ginger nut biscuits
20g cocoa powder
¼ tsp Maldon salt
20g Belazu Date Molasses

Ingredients for Tahini Caramel:

400ml coconut milk
50g cornflour
200g Belazu Date Molasses
100g Belazu Tahini
¼ tsp Maldon salt
1 tbsp lemon juice

Ingredients for Coconut Cream:

40g coconut oil
350g coconut yoghurt
50g maple syrup
1 tbsp white miso paste
70g smooth peanut butter

Ingredients for Macerated Bananas:

2 ripe bananas
1 tbsp lemon juice

Garnish:

50g dark chocolate
Zest of 1 orange

Instructions:

To prepare the pie crust, begin by lining a 20cm loose-bottomed cake tin with parchment paper. Melt the coconut oil and mix it with the rest of the pie crust ingredients in a food processor until a coarse crumb forms. Press the mixture evenly into the base and sides of the tin, cover with plastic wrap, and refrigerate for two hours.

To prepare the tahini caramel, whisk together the coconut milk and cornflour in a saucepan over medium heat until it thickens. This should take about 5-8 minutes. Strain the mixture to remove lumps and add the date molasses, tahini, salt, and lemon juice. Mix well, spread over the pie base, cover, and chill for another two hours until set.

For the coconut cream, melt the coconut oil and combine it with the other ingredients in a bowl. Whisk until the mixture thickens, transfer to a bowl, cover, and chill for an hour.

Cut the bananas into diagonal slices and mix them with the lemon juice.

When you’re ready to serve, remove the caramel-filled base from the refrigerator, arrange the banana slices on top, and cover with the coconut cream. Shave the dark chocolate over the pie and garnish with orange zest before serving.