Mini Banoffee Pies

Banoffee pie is a classic dessert that combines banana, toffee, chocolate, and cream for a ridiculously rich treat. This recipe is a great vegan alternative that is light and fresh and won't leave you feeling bloated! Substituting toffee for a caramel made up of dates and bananas lets you indulge without guilt and without sacrificing flavor!

MINI BANOFFEE PIES [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE BASE:

• 1/4 cup chia seeds
• 2 cups gluten-free oats
• 2 teaspoons maca powder
• 1/4 teaspoon sea salt
• 1 cup dates
• 6 tablespoons coconut oil, melted
• 2 teaspoons vanilla extract
• 1/2 cup walnuts

FOR THE CHOCOLATE LAYER:

• 2 tablespoons cacao butter, melted
• 2 tablespoons cacao powder
• 1/2 teaspoon coconut nectar
• 1 pinch sea salt

FOR THE CARAMEL:

• 1 1/2 cup dates
• 1/4 cup hulled tahini or almond butter
• 1 tablespoon maca powder
• 1/2 cup hot water
• 3 tablespoons coconut oil, melted
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 1/2 bananas

FOR THE CREAM:

• 27 ounces coconut cream, top cream only

FOR THE TOPPING:

• 1 3/4 ounces dark chocolate

PREPARATION

TO MAKE THE BASE:

1. 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.
2. Line a muffin tray with plastic wrap, wetting the tray slightly to help it stick, then place 3-4 tablespoons of mixture in each casing. Press carefully to create 10 pie bases.

TO MAKE THE CHOCOLATE LAYER:

1. Melt cacao butter, then whisk in remaining ingredients, and pour 1/2 teaspoon of chocolate sauce inside each pie base, spreading out flat. Place in refrigerator to set.

TO MAKE THE CARAMEL:

1. Blend all ingredients in a high-speed blender until super smooth and creamy, scraping down the sides if needed.
2. Pour a few tablespoons into each pie case, using a spoon to swirl the caramel into place. Place in freezer to set.

TO MAKE THE BANANAS AND CREAM:

1. Take the top cream layer off two cans of coconut cream, and whisk in a bowl with a fork until thick and fluffy.
2. Slice bananas thinly on an angle, and place banana slices concentrically on each pie, then top with a dollop of cream on each.

TO MAKE THE TOPPING:

1. Slice a bar of dark chocolate into flakes, and sprinkle a few on the top of the cream. Place in the refrigerator for at least an hour preferably 2-3 for all the layers to set together.

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