Mini Banoffee Pies

Prep Time 25

Servings

Calories 725kcal

Author Buffy Ellen Gill

Ingredients

Base

1/4 c chia seeds
2 c oats
2 tsp maca powder
1/4 tsp sea salt
1 c dates
6 tbsp coconut oil melted
2 tsp vanilla extract
1/2 c walnuts

Chocolate Layer

2 tbsp cacao butter melted
2 tbsp cacao powder
1/2 tsp coconut nectar
Pinch sea salt

Caramel

1 1/2 c dates
1/4 c hulled tahini
1 tbsp maca powder
1/2 c hot water
3 tbsp coconut oil melted
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp sea salt
2 1/2 bananas

Cream

800 ml coconut cream 2 cans - top cream only

To Top

50 g dark chocolate

Instructions

Bases: Blend chia seeds to a flour, then add oats and blend again to a flour. Add all other ingredients except walnuts and blend until sticky, then add walnuts and pulse on low until roughly chopped but still with some texture.
Line a muffin tray with biodegradable wrap (wet the tray slightly to help it stick), then place 3-4tbsp of mixture in each casing. Press carefully to create 10 pie bases.
Chocolate Layer: Melt cacao butter, then whisk in remaining ingredients, and pour ½-1tsp of chocolate sauce inside each pie base, spreading out flat – place in fridge to set.
Caramel: blend all ingredients in a high speed blender until super smooth and creamy, scraping down the sides if needed. Pour a few tablespoons into each pie case, using a spoon to swirl the caramel into place. Place in freezer to set.
Bananas & cream: Take the top cream layer off two cans of coconut cream, and whisk in a bowl with a fork until thick and fluffy. Slice bananas thinly on an angle, and place banana slices concentrically on each pie, then top with a dollop of cream on each.
Topping: Slice a bar of dark chocolate into flakes, and sprinkle a few on the top of the cream. Place in the fridge for at least an hour preferably 2-3 for all the layers to set together.

Notes

These pies freeze brilliantly at numerous steps along the way. You can either freeze the bases on their own, with the chocolate layer in them, or with the caramel in them too. Just leave the banana and coconut cream topping to be added after you’ve removed them from the freezer. Best way to defrost them nice and evenly is to put them in the fridge overnight, then top with banana and cream just before serving.
You can make the coconut whip in advance too, and keep in the fridge ready for assembling.
If you're making these a few hours in advance, you can also sprinkle the bananas with a bit of lemon juice before assembling to avoid them going brown.
The coconut whip topping on these doesn't have any added sweetener, as they've got a reasonable amount of sweetness already in the caramel and base. If you prefer though, you can add 1/2 teaspoon of vanilla extract and/or 1 tsp of coconut nectar to your whip if you like things a little sweeter.
You can easily make swaps throughout the recipe - for example, 50g dark chocolate (melted) will do in the place of the chocolate layer, almond butter instead of tahini in the caramel layer and so on.
To make these nut free, simply omit the walnuts from the base (or replace these with dessicated coconut) and use tahini for the caramel.
To make these gluten free, simply replace the oats with an equivalent amount of almonds, or half almonds and half desiccated coconut.
You can make these pies as one big Banoffee Pie, but the nature of the caramel being a little more gooey does mean that it won't slice quite as cleanly as some of my other cheesecakes and tarts.
The chocolate layer in these sets completely hard, which I love, as it breaks into little shards as you're eating. It does however mean that you sort of need to eat these with your hands (or a fork and knife!). If you'd prefer a slightly less hard chocolate layer, substitute 1 tablespoon of the cacao butter for coconut oil.
If you don’t have maca powder you can make these Banoffee Pies without, it will just give them a slightly different flavour profile (less maltiness, more sweetness).

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