Mini Banoffee Pies

following your requests…

I present you the cutest mini vegan banoffee pies which taste out of this world, and will wow your dinner guests or just yourself.

Dates are the backbone to this recipe, and I love using them in so many of my recipes. They not only create a good stickiness for a base of a dessert, but they also make a good paste/sauce. Once soaked they become easier to manipulate and combine with other ingredients too!

No baking is required whatsoever for any component of this dish, but a little patience is required in order to let them set. Feel free to make one large tart rather than individual ones if you’ve not got enough time.

The trick is make sure you put your coconut cream in the fridge the night before to firm up. The flavour of it compliments the caramel filling and the bananas marvellously.

Makes 8 mini tarts
takes approx. 3 hours including time in fridge to set!

For the bases
100g almonds
100g walnuts
100g oats (use gluten free if required)
200g dates (soaked in boiling water for 10 minutes then drained)
2 teaspoons of vanilla extract
2 tablespoons of coconut oil (melted)
2 tablespoons of maple syrup
pinch of salt

For the caramel filling
30ml of coconut oil (melted)
200g pitted dates
100g almond butter
75ml of water
1 teaspoon of vanilla extract
pinch of salt

For the coconut cream
2 cans of coconut cream (kept in fridge overnight)

For the toppings
3 ripe bananas
dark chocolate

To make the bases
1. In a food processor blitz your almonds, walnuts and oats until they become crumb like.
2. Next add your dates, vanilla extract, coconut oil, maple syrup and pinch of salt. Blitz again until everything has combined and the dates have turned into a paste.
3. Grease each mini tart tray and split the base mixture by 8.
4. Empty into each tart tin, and press down compacting the mixture firmly into each base and up the sides.

To make the caramel filling
1. Simply blitz all ingredients in your food processor until smooth and a consistency of caramel. this may take a few minutes.
2. Split the mixture into 8 and empty into your bases.
3. Place in fridge to set for 30 minutes.

To finish
1.Take your coconut cream out of the fridge and spoon a couple of tablespoons onto each pie.
2. Add banana slices on top of the cream of each pie, then grate from dark chocolate to finish.

Once decorated, store in fridge and consume within 3 days.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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