Ulu Hye's Mylk Bases are the perfect dairy milk substitute for all of your favourite recipes. Vegan and gluten-free, this mouthwatering recipe makes one medium-large pie or two small pies – the choice is yours.
Ingredients
For the crust:
- 1 cup almond meal
- 1 cup rolled oats
- 1/4 cup melted coconut oil
- 2 tbsp rice syrup
- 2 tbsp LSA
- Dash of cinnamon
- Pinch of salt
For the caramel:
- 2 tbsp Almond Mylk Base
- 1/2 tsp miso paste (optional)
- 1/2 lemon juice
- 1 cup of pitted dates soaked in water for 30 min
For the filling:
- 1 cup chilled coconut cream
- 2 medium ripe bananas sliced
Method:
- Add the crust ingredients into a food processor and process until the mixture comes together. Add 1-2 tbsp of water if needed. The dough should stick together when pressed.
- Crumble the dough all over a tart pan base lined with baking paper. Poke the base of the tart with a fork to allow the air to escape while baking. Bake the tart for 15 minutes in a pre heated oven to 180C.
- Meanwhile make the caramel. Add the ingredients to the food processor and process until smooth.
- When the crust has cooled, gently spread all of the caramel on top of the crust until it's covered. Place half of the banana slices on top of the caramel, pressing down lightly. Spread the coconut cream on top of the banana slices in an even layer.
- Place the remaining banana slices on top of the pie. Garnish with cacao powder or shaved dark chocolate.
- Place the into the freezer for 30 minutes to 1 hour before serving.