Banoffee Pie (gluten free, dairy free and vegan)

My gluten free, dairy free and vegan banoffee pie combines a tasty biscuit base with a runny caramel and banana filling, topped with dairy free whipped cream and grated chocolate. It’s an easy no bake dessert that no one will know is both gluten free and vegan! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

FAQs

Which gluten free biscuits do you use for the base?

For this recipe I used 2 packets of Tesco Free From digestives however any Free From digestive alternative will work.

How long will the pie last?

This pie will last in the fridge for up to 3 days however with the fresh cream and banana, it is always best served on the day you make it.

Which dairy free cream do you use for the caramel?

For this recipe I used the Alpro Single Soy cream however any single soy cream would work.

Which dairy free cream do you use for the topping?

For this recipe I used the Elmea plant based double cream however any dairy free double cream/heavy whipping cream would work.

Which tin do you use?

For this recipe I use a 20cm non stick loose bottom tart tin.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice