Banoffee Pie has got to be the best pie flavor known to man. Crumbly biscuit-y base, rich caramel centre topped with sliced banana and fresh cream…what’s not to like? No one can resist a good slice of banoffee pie!

Sounds nom-nom-nom yummy, yes? Well, it does until you calculate the calorie count at least. Off the charts calories, fat, sugar and unhealthy ingredients.

The first thing I thought of was how to make a healthy version of banoffee pie…as this classic pie was in desperate need of a healthy makeover. So, I have been on a mission to make the pie without sweet biscuits, butter, loads of sugar, sweetened condensed milk, heavy cream, corn syrup, etc.

Despite how challenging that sounded, I couldn’t wait to make my own version and now have 12 adorable, small but mighty mini pies in my very own fridge.

So yep, here we have a healthy banoffee pie! This ‘healthified’ banoffee pie recipe is my take on the classic British dessert. Made with better for you ingredients, super easy to make, delicious, and pretty too.

These bad boys taste way too good to believe it’s healthy, but they are! They are  gluten-free (obviously), free from refined sugars, full of good fats, has a good amount of fibre and is high in protein!

This banoffee pie recipe is insanely delicious! This are the little mini pies you make when you want to please EVERYONE. All natural ingredients and no nasties. In fact if you want to keep its extreme dietary friendliness to yourself you can do that too! No one will ever know. It’s as rich and decadent as a dessert can be.

Basically, I just love Banoffee Pie and kinda just want to eat it on a more regular basis. These individual servings are perfect if you don’t want to run the risk of over indulging as they are so good its hard to stop at just one!

So this is my extremely simple and tasty solution. Seriously try it out and see what I mean,  making these delights are well worth it…

Perfect for easy entertaining, your guests will love them. Or keep a stash in your freezer for a healthy and delicious snack for yourself.

Healthier Banoffee Mini Pies

These adorable mini banoffee pies are the perfect no-bake dessert. Simple ingredients make these pies a breeze to create and are the ultimate no-fuss dessert.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword banoffee pie healthy, banoffee tarts no bake, clean eating dessert or snack, healthier banoffee mini pies, no bake banoffee cups

Servings 12

Ingredients

Base Crust

• 1 cup almonds or walnuts
• 1 cup desiccated coconut
• 1/2 cup rolled oats
• 1/4 cup honey or maple syrup
• 2 tablespoons coconut oil

Caramel Layer

• 1 cup cashews, soaked 3+hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 1 cup dates, soaked 30 minutes and drained
• 1/4 cup almond (or any other nut) butter
• 2 tablespoons honey or maple syrup
• 2 teaspoons vanilla extract

Chocolate Drizzle

• 1/2 cup chocolate chips
• 1 teaspoon coconut oil

Toppings Optional

• Banana slices
• Chocolate shavings

Instructions

Base Crust

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

  Line a 12-hole muffin tin with parchment liners and set aside. Or use a silicon muffin pan.

  Place all base crust ingredients into a food processer and process until broken down, crumbly and well combined.

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

  Press the base mixture into the bottoms of 12 muffin cups and refrigerate while you prepare the filling.

   

Caramel Layer

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

  Place all filling ingredients, cashews, coconut cream, dates, almond butter, coconut oil, honey and vanilla extract into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth.

  Spoon the filling into each muffin cup and spread evenly with a spatula or the back of a spoon dividing the filling between the 12 cups.

  Transfer to the fridge and allow to set for 30 minutes. The mixture will thicken as it cools.

   

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 20 second bursts stirring between each one until melted and smooth.

   Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, drizzle over the mini pies and decorate with banana slices and/or shaved chocolate.

  Store in fridge for up to 1 week or 3 months in the freezer. If frozen let sit for 15 minutest o soften before eating.

   

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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