VEGAN BANOFFEE PIE CHEESECAKE

INGREDIENTS:

• 100g dairy free spread 
• 200g vegan digestives (bourbons, hobnobs or oreos)
• 400g tin full fat coocnut milk, left in the fridge overnight to thicken 
• 4 tbsp Splenda 
• 2 tsp vanilla bean paste (or extract)
• 400g vegan cream cheese
• 2 tbsp coconut water, if the mixture is too thick
• 6-8 tbsp coconut caramel (optional)
• 2 small bananas, sliced
• 1 square dark chocolate, grated

INSTRUCTIONS

1. Line a loose-bottom cake tin with greaseproof paper or coat with baking spray. 
2. Melt the dairy free spread.  While this is melting, crush the biscuits and mix together the melted spread with the biscuit crumbs. Press into the base of the cake tin and pop in the fridge to chill.
3. Take the tin of coconut milk out of the fridge, turn it upside down and open it. Pour the coconut water into a glass (you can use this for smoothies) and whisk the thick coconut cream with the Splenda and vanilla paste until thick. If it is too thick, add a little coconut milk.
4. Beat the cream cheese until soft, then whip into the whipped coconut cream and spread over the cheesecake base then return to the fridge until you are ready to serve it.
5. When you are ready to serve, loosen the edge with a knife dipped in hot water, then carefully remove from the tin.
6. Top with some caramel (optional), sliced banana and grated chocolate, then serve.
7. Enjoy!

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