Vegan mango and passion fruit millefeuille recipe
 An easy and impressive chocolate, coconut and tropical fruit dessert (that happens to be vegan!) 4 sheets filo pastry50ml/2fl oz coconut oil, plus extra for brushing10g/⅓oz icing sugar, plus extra for dusting1 tbsp demerara sugar1 banana, peeled and sliced at an angle 4 sheets filo pastry 50ml/2fl oz coconut oil, plus extra for brushing 10g/⅓oz icing sugar, plus extra for dusting 1 tbsp demerara sugar 1 banana, peeled and sliced at an angle 200ml/7fl oz coconut cream, refrigerated until cold1 vanilla pod, seeds only1½ tbsp maple syrup 200ml/7fl oz coconut cream, refrigerated until cold 1 vanilla pod, seeds only 1½ tbsp maple syrup 100g/3½oz 70% vegan chocolate, roughly chopped250ml tin coconut milk1 tbsp maple syrup10g lime leaves 100g/3½oz 70% vegan chocolate, roughly chopped 250ml tin coconut milk 1 tbsp maple syrup 10g lime leaves 1 mango, peeled and chopped into cubes1 passion fruit, seeds only2 tbsp mint leaves 1 mango, peeled and chopped into cubes 1 passion fruit, seeds only 2 tbsp mint leaves Method Brush the filo sheets with a little coconut oil and dust with icing sugar. Cut each sheet into three rectangles and cut each of these into two triangles. Place a frying pan over a high heat, add the coconut oil and cook each triangle for 1 minute on both sides. Set aside.Put the banana slices on a baking tray and sprinkle over the sugar. Lightly blow torch until caramelised. To make the coconut cream, place all the ingredients in a bowl and whip with an electric or balloon whisk until combined and smooth.To make the chocolate sauce, put the chocolate into a heatproof bowl and place over a saucepan of lightly simmering water, being careful not to let the water touch the bowl. Gently stir until melted. In a separate saucepan, bring the coconut milk, maple syrup and lime leaves to the boil over a high heat. Whisk in the melted chocolate until smooth and uniform in colour.To serve, layer the pastry triangles, chopped mango, caramelised banana and coconut cream three times. Top with the passion fruit seeds and mint leaves. Drizzle over the chocolate sauce and dust with icing sugar. Brush the filo sheets with a little coconut oil and dust with icing sugar. Cut each sheet into three rectangles and cut each of these into two triangles. Place a frying pan over a high heat, add the coconut oil and cook each triangle for 1 minute on both sides. Set aside. Brush the filo sheets with a little coconut oil and dust with icing sugar. Cut each sheet into three rectangles and cut each of these into two triangles. Place a frying pan over a high heat, add the coconut oil and cook each triangle for 1 minute on both sides. Set aside. Put the banana slices on a baking tray and sprinkle over the sugar. Lightly blow torch until caramelised. Put the banana slices on a baking tray and sprinkle over the sugar. Lightly blow torch until caramelised. To make the coconut cream, place all the ingredients in a bowl and whip with an electric or balloon whisk until combined and smooth. To make the coconut cream, place all the ingredients in a bowl and whip with an electric or balloon whisk until combined and smooth. To make the chocolate sauce, put the chocolate into a heatproof bowl and place over a saucepan of lightly simmering water, being careful not to let the water touch the bowl. Gently stir until melted. To make the chocolate sauce, put the chocolate into a heatproof bowl and place over a saucepan of lightly simmering water, being careful not to let the water touch the bowl. Gently stir until melted. In a separate saucepan, bring the coconut milk, maple syrup and lime leaves to the boil over a high heat. Whisk in the melted chocolate until smooth and uniform in colour. In a separate saucepan, bring the coconut milk, maple syrup and lime leaves to the boil over a high heat. Whisk in the melted chocolate until smooth and uniform in colour. To serve, layer the pastry triangles, chopped mango, caramelised banana and coconut cream three times. Top with the passion fruit seeds and mint leaves. Drizzle over the chocolate sauce and dust with icing sugar. To serve, layer the pastry triangles, chopped mango, caramelised banana and coconut cream three times. Top with the passion fruit seeds and mint leaves. Drizzle over the chocolate sauce and dust with icing sugar.