Mini-Banoffee Pie
Total time
Author: Charanya
Recipe type: Dessert
Cuisine: English
Serves: 12 cups
- Pitted Medjool Dates-15
- Raw Almonds-1 cup
- Concentrated Vanilla extract-1 tsp (If normal extract-1.5 tsp)
- Salt-1/4 tsp
- Almond Butter-1/3 cup [I use roasted almonds]
- Pitted Medjool Dates-7
- Concentrated Vanilla extract-1.5 tsp (If normal extract-2 tsp)
- Salt-1/4 tsp
- Water-2 Tbsp
- Banana-1 large
- Agave nectar/Coconut nectar/Maple Syrup-[optional]-to drizzle
- Coconut cream-500 ml can [Refrigerate the open coconut can, scoop the coconut cream out]
- Agave nectar/Coconut nectar/Maple Syrup-[optional]-1/4 cup
- Lemon juice-1 tsp
- Salt-1/4 tsp
- Cacao powder-to dust
- In a food processor, add all ingredients and process until they come together. Divide the dough into 12 portions
- Add them to cling-wrapped cupcake tins and form cups
- Chuck them into the fridge to chill while making the caramel sauce
- Process the ingredients together until they form a caramel sauce.
- Add it to the refrigerated cups.
- Back it goes into the fridge.
- Slice the bananas and one/couple of slices onto the caramel layer.
- If bananas are not very sweet, drizzle some agave/maple syrup/coconut nectar-for that extra sweetness.
- Back it goes into the fridge.
- Whisk all the ingredients together and chill it for an hour in the fridge.
- Add the coconut cream to the banoffee cups.
- Dust cacao on top.
Keep it refrigerated, you could also freeze them.
Recipe by Yes, I am Vegan at https://yesiamvegan.com/2015/10/03/mini-banoffee-pies/
3.4.3177