Vegan Banoffee with Coconut Cream
A quick and tasty dessert with vegan whipped cream? It's possible! Culinary Practice They created a recipe for a sweet snack using coconut whipping cream. The resulting whipped cream is a vegetarian version, which, when combined with fruit and homemade granola, creates a unique dessert.
Number of servings
4
Preparation time
15 min.
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INGREDIENTS
- 200 gr QF Quality Food Coconut Whipping Cream
- 80 g mountain oat flakes
- ½ tablespoon of rapeseed oil
- 100 ml of water
- 2 tablespoons of maple syrup
- 100 g raisins
- 2 tablespoons of peanut or almond butter
- 2 bananas, sliced
- 2 tablespoons of lemon juice
- 1 cube of dark chocolate
For decoration:
- 4 freeze-dried raspberries
A METHOD OF PREPARING
- Heat oil in a frying pan, add the oats, and cook, stirring frequently, for 3 minutes. Be careful not to burn the oats. Add the maple syrup and heat together for 10 seconds. Then remove from the heat and let cool.
- Pour hot, boiled water over the raisins and let sit for 10 minutes. Drain and blend with the peanut butter. If necessary, add 2-3 tablespoons of the soaking water to make blending easier.
- Slice the bananas and drizzle with lemon juice. Grate the chocolate, crumble the raspberries, and briefly beat the coconut cream.
- Spoon a dollop of granola into glasses. Then top with a layer of bananas, raisin caramel, and a dollop of whipped coconut cream. Top with chocolate and raspberries.
