Vegan Banoffee Pie!

I’m not completely sure, but I think I invented something.  I searched high and low for a recipe that wouldn’t upset my allergies that was a version of Banoffee Pie, but came up with nothing time and again… So here is my version of a dessert that I always thought would become a favourite if only I could eat it.  (Technically speaking mine’s more like a trifle, a layered dessert, but the ingredients mimic a Banoffee Pie enough to name it my version of one.)

Ingredients:

1 500g bag of pitted dates

1 block of silken tofu

6  small bananas

1 teaspoon of vanilla essence

some maple syrup to sweeten

4 medium sized ramekins to fill the ingredients with.

You can also shave some chocolate over the top or sprinkle some slithered almonds.

Method:

First fill the ramekins with the dates a third of the way, then one ramekin at a time, empty the dates out onto the chopping board, chop them and then put back into the ramekin.  Then press the chopped dates down with the back of a teaspoon.  After you have done this with all of the ramekins, set aside while you work on the bananas and the tofu.

Peel and break up the bananas into a blender and blend.  You will find that this whips the bananas, pour this over the dates in the ramekins, then set aside.

Put tofu into blender with the vanilla essence and maple syrup.  Blend then pour over the top of the bananas.  Now get yourself a spoon and dig in.