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Vegan Banoffee Ice Cream Pie with Cereal Crust

Vegan Banoffee Ice Cream Pie Gluten Free Cereal Crust
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Ingredients

Scale

For the Date Caramel: (makes about 1 cup)

  • 1 packed cup Medjool Dates, pitted
  • 2 tbsp Coconut Cream
  • 2 tbsp Filtered Water
  • 1/2 tbsp Maca Powder (optional, adds more Caramel flavor)
  • Pinch of Salt

For the Crust:

  • 1/3 cup Date Caramel, above
  • 3 cup Nature’s Path Sunrise Crunchy Vanilla Cereal

For the Banana Cream:

  • 4 Ripe Bananas, peeled and frozen overnight
  • 1/2 cup Coconut Cream (I used the remainder of a 5.4 fl oz can)
  • Remaining Date Caramel, above

Instructions

  1. Pit your Medjool Dates, place them in a bowl, then cover with hot water. Let sit for 5-10 minutes, then drain.
  2. Add the soaked Dates and all remaining ingredients to a food processor or high speed blender. Process until creamy, then remove and set aside. Clean and dry the Food Processor.
  3. Return the Food Processor to its base, then add in 3 cups of Cereal. Pulse until finely chopped, then place into a medium bowl. Add 1/3 cup of the Date Caramel to the bowl and mix until everything is evenly distributed and sticky
  4. Finally, add the Frozen Bananas and Coconut Cream to the same food processor or blender, processing until creamy. Add this mixture to a large bowl and swirl in the date caramel.
  5. Press the Cereal Crust evenly and firmly into the base of a springform pan. Pour the Banana Cream mixture over the top of it, and then place in the freezer for 8 hours, preferably overnight.
  6. Remove from the freezer and allow the Pie to “thaw” for 10-15 minutes before slicing and serving. Store any leftovers in the freezer in an airtight container for up to 2 weeks.

Notes

If you do not have a springform pan, you can make this pie into bars by using a 8×8 Baking Pan lined with wax or parchment paper. 

 

Find it online: https://frommybowl.com/vegan-banoffee-ice-cream-pie/