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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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