- Rolled oats: 125 g
- Peanut butter: 3 heaped tablespoons
- Maple syrup: 5 tbsp.
- Cashew puree: 4 heaped tbsp.
- coconut milk: 1 can
- ripe frozen banana cut into pieces: 4 pieces
- vanilla bean: 1 piece
- vegetable drink: 150 ml
- coconut blossom sugar: 5 tablespoons
- salt: 1 pinch
- unsalted, roasted peanuts: 1 package
- dark chocolate: 150 g
- vegan butter: 1 tbsp.
For the base: mix the oatmeal, peanut butter and about 2-3 tbsp maple syrup and press into a large round cake tin.
For the cream filling: mix the cashew puree, half a can of coconut milk ,the frozen bananas and the whole vanilla bean and 4 tsp maple syrup, spread on the base & put in the freezer.
Meanwhile, prepare the caramel. To do this, mix the vegetable drink, the other half of the can of coconut milk, the coconut blossom sugar and a little salt and cook in a saucepan until the mixture reduces and thickens.
Now sprinkle some peanuts on the frozen cream filling.
Let the caramel cool down a bit and pour it on the peanuts in the pie dish.
Finally, pour about 100-150 g of melted dark chocolate (mixed with some vegan butter) over everything and freeze for a few hours.
Let stand at room temperature for about 20 minutes before cutting.