Chocolate Banoffee Pie

This easy to serve classic has been upgraded by including an extra layer of Callebaut’s dark chocolate inside, adding even more taste. It’s also suitable for vegan diets so it’s a dessert the whole table can indulge in.

Recipe

Created by

Julie Sharp - UK & Ireland Head of Chocolate Academy

Layers

ingredients	preparation
200g digestive biscuits 100g vegan butter 70g 811NV	Melt the butter. Blitz the biscuits into crumbs and add the chocolate callets. Stir through the butter and then push into an 18cm cake tin. Refrigerate.
245g vegan condensed milk alternative 105g 811NV 2piece(s) banana(s)	Put the vegan condensed milk into a saucepan. Bring it to the boil and cook for five minutes (reaching 112°C). Add the chocolate and stir well. Pour this on top of the biscuit base. Refrigerate. Slice 2 ripe bananas into 1cm pieces and place the circular pieces over the top of the chocolate caramel layer.
200ml vegan cream 200g 811NV	Warm the vegan cream(a) and pour over the dark chocolate. Mix well to a smooth ganache.
250ml vegan cream	Whisk vegan cream (b) until it holds itself and then stir through the dark chocolate ganache. Using a star nozzle pipe swirls of the chocolate cream across the top of the banana layer.

Decoration

ingredients	preparation
20g CHD-BS-19846E0	Sprinkle dark chocolate blossoms on top of the chocolate cream and refrigerate.

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