The Chestnut Bakery
6 hours 40 minutes
Banana Digestive biscuits Brown sugar soy cream Vegan butter
First, let’s make the crust. In a large food processor, process the digestive biscuit until very fine for about 2 mins. Add the melted vegan butter and process further until they are well combined. If your food processor is not big enough, you can also mix the biscuit crumbles and butter in a lerge mixing bowl too.
Transfer the crust mixture to a pie tin. Using a glass with a flat bottom, press down the mixture firmly to the bottom and sides of the tin. Cover it with a cloth or cling film and set it in the freezer.
To make the caramel toffee filling, first cook the brown sugar, then add vegan butter and soy cream. Read the blog post for more detailed instruction!
Pour the caramel filling to the crust and set in the fridge for 6 hours or over night.
Top with banana coins and soy whipped cream!