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Mini Banana Cream Protein Pies

Creamy, sweet and custard-y in taste and texture, you would never guess that these lightened-up banana cream pies are high in protein and are free of gluten and refined sugar! A healthier protein-rich dessert that is reminiscent of the classic banana cream pie!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword banana protein tarts no bake, clean eating dessert or snack, healthy banana cream protein pies, mini banana cream protein pies, no bake banana cream protein pies
Servings 12

Ingredients

Base Crust

  • 1 cup dates, soaked 30 minutes and drained
  • 1 cup almonds
  • 1/2 cup oats
  • 1/2 cup desiccated coconut
  • 1/4 cup any milk (add more if base is too dry)

Banana Cream Filling

  • 2 bananas
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 2 scoops protein powder or collagen powder
  • 1/4 cup any milk, if needed if filling is too dry
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon

Topping

  • 1 cup whipped coconut cream – store bought or homemade healthy recipe below in notes

Instructions

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

Base Crust

  • Either line a 12-hole muffin tray with paper liners or use a silicone muffin pan.
    Add the base layer ingredients to a food processor and blend until the mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Scoop out into the parchment paper muffin cups dividing the mixture up between the 12 muffin cups.  

Banana Cream Filling

  • 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.
    Process all of the filling ingredients including the hardened coconut cream in a food processor until the mixture is thick and creamy.
    Spoon out on top of the base layer and fill to the top of each muffin cup.
    Freeze for several hours then to serve top with whipped cream.
    Store in the freezer in an airtight container and thaw before eating.

Notes

Homemade Whipped Coconut Cream
Add even more nutrition and healthy qualities to many other dishes with nutrient-dense fluffy, whipped coconut cream.
It’s a dairy-free dessert topping that is not overly sweet and made with simple ingredients. This whipped coconut cream is just as thick, luscious, and creamy as dairy-full whipped cream and ideal for topping cakes, tarts, puddings, hot cocoa, and more.
Made with just 3 ingredients in 5 minutes of active time. Be sure to chill the canned coconut cream or milk the day before you need it.
Packed with healthy fats, tons of other good stuff and amazing flavour to help support a healthy, fit body.
Go here for the simple recipe:  Whipped Coconut Cream 
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