Mini Banana Cream Pies

These beautiful mini banana cream pies are made with simple ingredients that you probably already have on hand. They look as impressive as they taste, and you will love that they are naturally sweetened.

This no bake recipe is easy to make and bursting with flavor, using good-for-you ingredients. The perfect portion-controlled treat for an any time healthy snack or dessert! Or any time you're craving a little something sweet.!

Creamy and delicious, instead of using cream cheese and sugar, these babies are made with coconut cream and bananas on a almond, coconut base crust.

The bananas are thrown in a blender with coconut cream to form the irresistible filling for the mini pies.  It makes me excited that such beautiful and delicious creations can be made purely from natural ingredients.

I love that you don’t have to use your oven, and the little pies are just the right size to satisfy a sweet tooth without over indulging. Creamy, slightly tart, perfectly sweet, and100% irresistible. Better than any store bought pies and the perfect healthy, simple dessert to feed a crowd (or just you).

A cross between a cupcake and cheesecake and these pies make a delicious handheld, four bite, sweet treat for parties, brunch, pot lucks, family gatherings and are a real crowd pleaser.

This is hands down the best mini pie recipe I have ever made! I am not kidding. I have made many amazing desserts like brownies, cakes, cheesecakes and so on, but this one is so special. It’s rich, moist, soft, creamy, lush, and super delicious!

The protein and healthy fat content from the nuts and coconut ensures that these small but mighty tarts not only taste good, but you won't need to be reaching for another one as they are pretty darn filling!

With its crunchy, nutty crust and its top layers with juicy chunks of banana this dessert is a slice of sunshine on a plate. Whether you are planning a summer barbecue or just craving a sweet escape, this recipe is one of the easiest ever!

Luxurious, creamy, sweet and seriously amazing. It delivers the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed treat. A delight for the eyes, as well as your taste buds, these little pies are sure to be a crowd pleaser.

They will be a hit and you will be asked for the recipe.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword banana cream pie tarts, clean eating dessert, clean eating snack, healthy banana cream pies, mini banana cream pies

Servings 12

Ingredients

Base Crust

• 1 1/2 cups almonds
• 1/2 cup desiccated coconut
• 1 cup dates, soaked 30 minutes and drained
• 2 tablespoons coconut oil, melted
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

Filling

• 2 13.5 oz cans coconut cream, full fat (solid part only) divided in half *see note below)
• 2 bananas, sliced
• 1/4 cup honey or maple syrup
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon

Topping

• 1-2 bananas, sliced
• 1/2 cup almonds, chopped
• Drizzle honey

Instructions

Base Crust

• Note: Place the 2 cans of coconut cream in the fridge or freezer for at least 1-2 hours before making these pies to allow coconut cream to separate.

  Make the crust first. Place paper liners in a 12 hole muffin pan or use individual silicon muffin cups or a silicon muffin pan.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, coconut oil, vanilla and cinnamon and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.

  Press tablespoonfuls of the mixture into the bottom and up the sides of the muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.

   

Banana Layer

• Layer 2-3 slices of banana over the base crust in each muffin cup.

  Place back in fridge while you make the filling.

Filling

• Open chilled cans and scoop out the cream that has separated and set hard on the top into a bowl. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Use a hand mixer or stand mixer whip the coconut cream until airy and thick.

  Remove half of the coconut cream, place in a small bowl and set aside for the topping.

  Add bananas, honey, vanilla and cinnamon to the remaining coconut cream in the bowl and continue to whip all the filling ingredients together until smooth and creamy.

  Scoop 1-2 tablespoons of the filling over the banana layer in each muffin cup and spread evenly with a spatula or the back of a spoon.

  Top each mini pie with a dollop of the remaining whipped coconut cream and place in the fridge for 2-3hours until set, or into the freezer for 1 hour.

  When ready to serve, garnish with banana slices, chopped almonds and a drizzle of honey.

   

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites