250g plain digestive biscuits
1/3 cup shredded coconut
6 tbsp (85g) Nuttelex (plant-based spread) (see tip)
300g silken tofu, drained well, roughly chopped
6 fresh dates, pitted
1 ripe banana
2 tbsp maple syrup
2 tsp gelatin powder
2 medium bananas, halved lengthways
1 tbsp. honey
3 tbsp. coconut flakes
1. Preheat oven to 180ᵒC/160ᵒC fan.
2. Place the base ingredients in a food processor and blend until a fine crumb. Pour into a 20 cm loose bottomed tart or cake tin and press into the bottom and 1.5 cm (roughly) up the sides. Ensure the biscuit base is even and firm. Place base in the fridge for 30 minutes to set.
3. Place base in oven for 15-20 minutes or until base has become slightly golden. This will ensure the base is set and won’t break when you cut it. Set aside to cool completely (see tip)
4. Place the dates in a small bowl and cover with boiling water. Set aside for 10 minutes. When the dates have softened, drain the water and squeeze the dates of any excess water.
5. Place dates, ripe banana and maple syrup in a food processor and blend until a smooth puree forms. Add the tofu to and continue blending until smooth. You may need to scrape the sides with mid-way. Finally add the gelatin powder and give it another few blitzes.
6. Pour the ‘cheesecake’ batter into the biscuit base and place in the fridge to set for 2.5 hours
7. Just before serving, prepare the toppings. Heat a medium fry pan and toast coconut flakes until aromatic and slightly browned. Remove and set aside.
8. In the same pan, heat honey until bubbling and add the banana halves, flat side down. Caramelise for 5 or so minutes until bananas are golden and sticky. Remove from the pan and set aside to cool slightly.
9. To assemble, remove banoffee cheesecake from the tart shell, place on serving plate and top with caramalised banana halves and toasted coconut. Serve immediately.
SWAP IT If you’re not vegan or lactose intolerant, feel free to swap the nuttelex for butter
SPEED IT UP If you want to speed up the cooling time of the biscuit base, place it in the fridge 10 minutes after cooling on kitchen bench.
SERVE IT This lighter banoffee ‘cheesecake’ works wonderfully with some banana ice cream. Find recipe here.
KEEPS This is fine to eat up to 2 days later, however the banana will dis-colour slightly. Keep in the fridge in an airtight container